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pro vyhledávání: '"fortified blended food base (FBFB)"'
Autor:
Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor, Timothy P. Guinee
Publikováno v:
Foods, Vol 8, Iss 9, p 388 (2019)
Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-dr
Externí odkaz:
https://doaj.org/article/5e81c7551f78401e9643e4a1af9d1ae8
Autor:
Thomas P. O'Connor, Ashwini V. Shevade, Nora M. O'Brien, Timothy P. Guinee, Yvonne C. O'Callaghan
Publikováno v:
Foods
Volume 8
Issue 9
Foods, Vol 8, Iss 9, p 388 (2019)
Volume 8
Issue 9
Foods, Vol 8, Iss 9, p 388 (2019)
Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °
C,
C,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecde5b36e2db1b59c663f557c88b2ecf
https://hdl.handle.net/10468/8757
https://hdl.handle.net/10468/8757
Akademický článek
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