Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Karina A Parra-Ocampo"'
Autor:
Karina A. Parra-Ocampo, Sandra T. Martín-del-Campo, José G. Montejano-Gaitán, Rubén Zárraga-Alcántar, Anaberta Cardador-Martínez
Publikováno v:
Foods, Vol 9, Iss 10, p 1507 (2020)
Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 °C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by textur
Externí odkaz:
https://doaj.org/article/32e72fe48674475d846ffb15fac66a93
Autor:
Sandra Teresita Martín-del-Campo, Karina A Parra-Ocampo, José Gerardo Montejano-Gaitán, Rubén Zárraga-Alcántar, Anaberta Cardador-Martínez
Publikováno v:
Foods
Volume 9
Issue 10
Foods, Vol 9, Iss 1507, p 1507 (2020)
Volume 9
Issue 10
Foods, Vol 9, Iss 1507, p 1507 (2020)
Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 °
C. Changes in cohesiveness, hardness, springiness, and chewiness were measured b
C. Changes in cohesiveness, hardness, springiness, and chewiness were measured b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b09c2ee558f1afba8d7574aa9bed439
Autor:
Parra-Ocampo, Karina A., Martín-del-Campo, Sandra T., Montejano-Gaitán, José G., Zárraga-Alcántar, Rubén, Cardador-Martínez, Anaberta
Publikováno v:
Foods; Oct2020, Vol. 9 Issue 10, p1507, 1p