The Effect of Using Different Kinds of Rice Containing Amylose on Yoghurt Quality

Autor:	Hanaa S. Sakr, Manal A. Naem, Lamiaa I. El-Nawasany
Rok vydání:	2018
Předmět:	chemistry.chemical_compound chemistry Amylose media_common.quotation_subject Quality (business) Food science Mathematics media_common
Zdroj:	Journal of Food and Dairy Sciences. 9:283-287
ISSN:	2090-3731
DOI:	10.21608/jfds.2018.36017
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::75b7dbe137b264cfbee95245c5132ed5 https://doi.org/10.21608/jfds.2018.36017 Zobrazit plný text záznamu