Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 2 (1996), p. 331-336 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00769cab#a22002534c#4500 | ||
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| 003 | OAG | ||
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| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a ANKENMAN GRANATA, L. |
| 245 | 1 | 0 | |a Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
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| 650 | # | 4 | |a Alimentos derivados de la soja |
| 650 | # | 4 | |a Aroma |
| 650 | # | 4 | |a Textura |
| 650 | # | 4 | |a Compuesto volátil |
| 650 | # | 4 | |a Proteínas |
| 653 | # | # | |a Leche de soja |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 2 (1996), p. 331-336 |
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