المؤلفون: Córdova-Ramos, Javier S., Gonzales-Barron, Ursula, Cerrón-Mallqui, Luz M.

مصطلحات موضوعية: Acidity, Jumbo squid flour, Quality, Sensory, Syneresis, Viscosity

Relation: Córdova-Ramos, Javier S.; Gonzales-Barron, Ursula; Cerrón-Mallqui, Luz M. (2018). Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder. LWT. ISSN 0023-6438. 93, p. 506-510; http://hdl.handle.net/10198/17500

الاتاحة: http://hdl.handle.net/10198/17500
https://doi.org/10.1016/j.lwt.2018.03.082

المؤلفون: Ursula Gonzales-Barron, Javier S. Córdova-Ramos, Luz M. Cerrón-Mallqui

المصدر: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

مصطلحات موضوعية: Squid, Sensory, biology, Syneresis, Viscosity, Acidity, Titratable acid, 04 agricultural and veterinary sciences, Maltodextrin, 040401 food science, Quality, Protein content, chemistry.chemical_compound, Jumbo squid flour, 0404 agricultural biotechnology, chemistry, Soluble solids, biology.animal, Fermentation, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ea5f1d2281a3bff12f0eca5424e5091