Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir
This investigation aimed to investigate the viability of kefir enrichment with mucilage extracted from faba bean and chickpea. Four formulations of kefir were studied: fermented milk (control), milk with 3% of faba bean mucilage, milk with 3% of chickpea mucilage and milk with 3% of inulin from arti...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 6 vom: 01. Sept., Seite 503-511 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Kefir legumes mucilage rheology sensory test Inulin 9005-80-5 |
| Online verfügbar |
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