| Autor: |
Nidia Leticia Ruiz-Zambrano, Viridiana Tejada-Ortigoza, Sergio O. Serna-Saldívar, Jorge Welti-Chanes, Julián de la Rosa-Millán, Esther Pérez-Carrillo |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Applied Food Research, Vol 4, Iss 2, Pp 100575- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2772-5022 |
| DOI: |
10.1016/j.afres.2024.100575 |
| Popis: |
Powder beverage bases were developed using extruded and hydrolyzed chickpea supernatant through freeze-drying. This study evaluated the effects of spray-drying and adjuvant incorporation for producing powders and supernatant fermentation with LAB strains prior freeze-drying on the carbohydrate composition, structural integrity, and physical properties of chickpea beverage base powders. All powders had low insoluble ( |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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