Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Courage Y. Deh"'
Publikováno v:
Food and Nutrition Sciences. 11:442-456
The objective of this work was to investigate the effect of okra pectin from two genotypes (asha and agbagoma) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentrations (w/w pectin to milk powder ratios) of 0.2%, 0.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a97bfef1a2ad2fcdaad0dd33887f822
https://doi.org/10.4236/fns.2020.116032
https://doi.org/10.4236/fns.2020.116032
