Zobrazeno 1 - 3
of 3
pro vyhledávání: '"F. Dasnik"'
Autor:
M. B. Akın, F. Dasnik
Publikováno v:
Mljekarstvo, Vol 65, Iss 2, Pp 121-129 (2015)
In this study, the effects of addition of different amounts of ascorbic acid and glucose oxidase on the properties of symbiotic ice cream were investigated. Ice-cream containing inulin (2 % (w/w)) was produced by mixing fortified milk fermented with
Externí odkaz:
https://doaj.org/article/e9956924208543a8bdc0bfbc0f170ac6
Autor:
M. B. Akın, F. Dasnik
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 65
Issue 2
Volume 65
Issue 2
In this study, the effects of addition of different amounts of ascorbic acid and glucose oxidase on the properties of symbiotic ice cream were investigated. Ice-cream containing inulin (2 % (w/w)) was produced by mixing fortified milk fermented with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::4f00d8750e7eb5617578f3fdec4cccba
https://hrcak.srce.hr/file/203041
https://hrcak.srce.hr/file/203041
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