The microbiological and chemical characteristics of yoghurt incorporated with watermelon rind powder
Watermelon rind accounts for approximately one-third of the overall fruit mass. It is usually discarded due to its low commercial value. However, it is reported to contain valuable nutrients and is an effective source of pectin that can act as a potential prebiotic. This study aimed to study the eff...
保存先:
| 主要な著者: | , , , , , , |
|---|---|
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Malaysian Society of Applied Biology
2024
|
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/114391/1/114391.pdf http://psasir.upm.edu.my/id/eprint/114391/ https://jms.mabjournal.com/index.php/mab/article/view/2804 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|