Zobrazeno 1 - 5
of 5
pro vyhledávání: '"John Regefalk"'
Publikováno v:
Foods, Vol 13, Iss 5, p 664 (2024)
Plant-based products are currently gaining consumers’ attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in t
Externí odkaz:
https://doaj.org/article/6028bac212ff49daa21ae29895defb6c
Autor:
John Regefalk, Shuyana Deba-Rementeria, Olaia Estrada, Laura Vázquez-Araújo, Maider Zugazua-Ganado
Publikováno v:
LWT. 148:111769
A traditional fermentative process typical of North-African countries has been used to develop a new product using orange peels discarded from orange juice making. The impact of different NaCl (5-10-15%), sucrose (3-4-5%) and time (40-65-90 days) con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0be2a13d24f252718bda573cdcd966c9
https://doi.org/10.1016/j.lwt.2021.111769
https://doi.org/10.1016/j.lwt.2021.111769
Publikováno v:
Foods; Mar2024, Vol. 13 Issue 5, p664, 15p
Autor:
PARLA, KATIE, REGEFALK, JOHN
Publikováno v:
Fine Cooking; Jun/Jul2020, Issue 165, p44-49, 6p, 5 Color Photographs
Publikováno v:
Revista Alimentaria; dec2020-jan2021, Issue 519, p86-87, 2p