Formation of the Texture of Fermented Milk and Cereal Product by Varying the Particle Size Distribution of Cereal Compositions

Vestnik MGTU
doi 10.21443/1560-9278-2016-3-593-602
Full Text
Abstract

Available in full text

Date
Authors
Publisher

FSEI HPE Murmansk State Technical University

Related search

Nutraceutical Food Based on Cereal and Probiotic Fermented Milk

International Journal of Dairy Science
Animal ScienceZoologyFood Animals
2017English

Improvement of the Nutritional Value of Cereal Fermented Milk: 1- Soft Kishk Like

Journal of Food Processing & Technology
2016English

Molecular Characterization of Listeria Monocytogenes Isolated From a Ready-To-Eat Fermented Milk and Cereal Product, Fura-De-Nunu

African Journal of Microbiology Research
2018English

Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)

Food and Nutrition Sciences
2016English

Fermented Cereal From Indigenous Raw Materials

Pakistan Journal of Nutrition
NutritionDieteticsPublic HealthFood ScienceEnvironmentalOccupational Health
2003English

Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2019English

Hypolipidemic Effects of Lactic Acid Bacteria Fermented Cereal in Rats

Lipids in Health and Disease
BiochemistryEndocrinologyClinical BiochemistryMetabolismDiabetes
2012English

Effect of Storage Conditions on Furosine Formation in Milk–cereal Based Baby Foods

Food Chemistry
MedicineAnalytical ChemistryFood Science
2008English

The Nutritional, Biochemical and Health Effects of Makgeolli - A Traditional Korean Fermented Cereal Beverage

Journal of the Institute of Brewing
Food Science
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy