Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Karen Y. Jattar‐Santiago"'
Autor:
Paola Hernández-Carranza, Karen Y. Jattar-Santiago, Raúl Avila-Sosa, Ivonne Pérez-Xochipa, José A. Guerrero-Beltrán, Carlos E. Ochoa-Velasco, Irving I. Ruiz-López
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 824-833 (2019)
The addition of red cactus pear peel and its mucilage on color, bioactive compounds and antioxidant capacity (AC) of yogurt was investigated. Peel and its mucilage were dried and used for the formulation of different yogurt blends following a constra
Externí odkaz:
https://doaj.org/article/dbb2a107fced4a1db34d8fea7f89ac8a
Autor:
Karen Y. Jattar‐Santiago, Carolina Ramírez‐López, Paola Hernández‐Carranza, Raúl Avila‐Sosa, Irving I. Ruiz‐López, Carlos E. Ochoa‐Velasco
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd8bed20fe112fe50a78ef6bd732a13e
https://doi.org/10.1111/jfpp.16427
https://doi.org/10.1111/jfpp.16427
Autor:
José Ángel Guerrero-Beltrán, Irving Israel Ruiz-López, Karen Y. Jattar-Santiago, Carlos Enrique Ochoa-Velasco, Ivonne Pérez-Xochipa, Paola Hernández-Carranza, Raúl Avila-Sosa
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 824-833 (2019)
The addition of red cactus pear peel and its mucilage on color, bioactive compounds and antioxidant capacity (AC) of yogurt was investigated. Peel and its mucilage were dried and used for the formulation of different yogurt blends following a constra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c15f206c56dcaa448d0ac83a084b1e2
https://doi.org/10.1080/19476337.2019.1654548
https://doi.org/10.1080/19476337.2019.1654548