Nutritive value of curd product enriched with wheat germ.

Nutritive value of curd product enriched with wheat germ.

Curd is the most wholesome and frequently consumed milk product. The purpose of this study was to evaluate the impact of wheat germ to nutritional value of curd product. The recipe of curd milk comprises raw of fried wheat germ, walnut, sugar and curd mass. The results of the physical-chemical chara...

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Bibliografiset tiedot
Päätekijät:	Penkova, I. V., Пенькова, И. В.
Aineistotyyppi:	Статья
Kieli:	English
Julkaistu:	RJPBCS RESEARCH JOURNAL PHARMACEUTICAL, BIOLOGICAL & CHEMICAL SCIENCES 2018
Aiheet:	Curd Technology Amino acid Wheat germ Recipe Milk
Linkit:	http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=27&SID=D4mk5QlD84p3GpBYoM7&page=1&doc=1 https://dspace.ncfu.ru/handle/20.500.12258/2941
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!

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