Zobrazeno 1 - 1
of 1
pro vyhledávání: '"M. A. Hesarinejad"'
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 403-408 (2023)
The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxid
Externí odkaz:
https://doaj.org/article/8e82a8793c5b4dd792807186083d7a4d
