Production and Evaluation of Milk-sweet Potato Mixtures Fermented with Yogurt Bacteria
| العنوان: | Production and Evaluation of Milk-sweet Potato Mixtures Fermented with Yogurt Bacteria |
|---|---|
| المؤلفون: | J. L. Collins, J. R. Mount, B. J. Demott, F. A. Draughon, C.B. Ebah |
| المصدر: | Journal of Food Science. 56:685-688 |
| بيانات النشر: | Wiley, 1991. |
| سنة النشر: | 1991 |
| مصطلحات موضوعية: | Ingredient, biology, Manufacturing process, Chemistry, Fermentation, Food science, biology.organism_classification, Sensory analysis, Bacteria, Food Science |
| الوصف: | Objectives were to establish conditions for making a fermented product with sweet potato as an ingredient and to determine the effect of sweet potato on color, texture and sensory attributes of the product. |
| تدمد: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.1991.tb05356.x |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::90e0c151cd8d79c15448485b47628f5f https://doi.org/10.1111/j.1365-2621.1991.tb05356.x |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........90e0c151cd8d79c15448485b47628f5f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17503841 00221147 |
|---|---|
| DOI: | 10.1111/j.1365-2621.1991.tb05356.x |