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1 Ergebnisse
1
Fortification of milk-based yogurt with protein hydrolysate..:
Naibaho, Joncer
;
Jonuzi, Emir
;
Butula, Nika
...
Current Research in Food Science. 5 (2022) - p. 1955-1964 , 2022
Link:
https://doi.org/10.1016/j.crfs.2022.10.016
RT Journal T1
Fortification of milk-based yogurt with protein hydrolysates from brewers' spent grain: Evaluation on microstructural properties, lactic acid bacteria profile, lactic acid forming capability and its physical behavior
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.crfs.2022.10.016&Exemplar=1&LAN=DE A1 Naibaho, Joncer A1 Jonuzi, Emir A1 Butula, Nika A1 Korzeniowska, Małgorzata A1 Föste, Maike A1 Sinamo, Karina Nola A1 Chodaczek, Grzegorz A1 Yang, Baoru PB Elsevier BV YR 2022 SN 2665-9271 JF Current Research in Food Science VO 5 SP 1955 OP 1964 LK http://dx.doi.org/https://doi.org/10.1016/j.crfs.2022.10.016 DO https://doi.org/10.1016/j.crfs.2022.10.016 SF ELIB - SuUB Bremen
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