Zobrazeno 1 - 2
of 2
pro vyhledávání: '"María Laura Spotti"'
Autor:
Yanina Lorena Pavón, María Florencia Perotti, María Laura Spotti, Jose Saturnino Molli, Claudia Inés Vénica
The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discards to yogurts was studied. The effect of the fibre addition on the physicochemical parameters, water-holding capacity (WHC), microbial counts, rheological,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ff54e942fba0d4aef1d6beb007d3a82
Wiley Online Library
Wiley Online Library
Publikováno v:
LWT - Food Science and Technology. 68:127-134
Brea gum (BG) is an exudate gum obtained from the Cercidium praecox tree. It is an acidic polysaccharide, made up of 75 g/100 g of hydrolysable sugars, such as L-arabinose, D-xylose, D-glucuronic acid and 4-O-methyl-D-glucuronate. The purpose of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a00aed74d162c413ecc7ab4d357fb96
https://doi.org/10.1016/j.lwt.2015.12.018
https://doi.org/10.1016/j.lwt.2015.12.018
