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...
Uloženo v:
| Hlavní autoři: | , |
|---|---|
| Médium: | Статья |
| Jazyk: | English |
| Vydáno: |
RJPBCS RESEARCH JOURNAL PHARMACEUTICAL, BIOLOGICAL & CHEMICAL SCIENCES
2018
|
| Témata: | |
| On-line přístup: | 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 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|