[PDF][PDF] Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic …
TQN Nguyen, TT Le, THT Dong - AIMS Agriculture & Food, 2024 - aimspress.com
Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder:
Effects of the supplement ratio on textur Page 1 AIMS Agriculture and Food, 9(3): 822–841 …
Effects of the supplement ratio on textur Page 1 AIMS Agriculture and Food, 9(3): 822–841 …
Cellulase-xylanase-treated Guava Purée by-products as Prebiotics Ingredients in Yogurt
Fruit processing by-products may be re-utilized as prebiotic ingredients to minimize the
environmental impact of solid wastes generated from food industries. This study investigated …
environmental impact of solid wastes generated from food industries. This study investigated …