Effect of carboxymethylcellulose sodium addition as stabilizer for physicochemical characteristic of purple sweet potato fortified yogurt (Ipomoea batatas L.)
The yoghurt consisted of low-fat milk, three bacterial strains starter, which included: L. bulgaricus ATCC 11842, L. plantarum ATCC 8014, and B. longum (1:1:1); purple sweet potato puree (Ipomoea batatas, L.) and carboxymethylcellulose sodium with the concentration of 0.6%, 1.2%, and 1.8%. Purple sw...
Gorde:
| Egile Nagusiak: | , , , |
|---|---|
| Formatua: | Liburua |
| Argitaratua: |
Universitas Ahmad Dahlan,
2021-03-01T00:00:00Z.
|
| Gaiak: | |
| Sarrera elektronikoa: | Connect to this object online. |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Internet
Connect to this object online.3rd Floor Main Library
| Sailkapena: |
A1234.567 |
|---|---|
| Alea 1 | Eskuragarri |