ShareFunctional characterisation of fermented beverage based on soymilk and sea buckthorn syrup.
Author(s) : MAFTEI N. M., DINICA R., BAHRIM G.
Type of article: Article
Details
- Original title: Functional characterisation of fermented beverage based on soymilk and sea buckthorn syrup.
- Record ID : 30007492
- Languages: English
- Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 36 - n. 1
- Publication date: 2012/08
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Indexing
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Themes:
Food quality and safety. Microbiology;
Beverages - Keywords: Milk; Microbiology; Measurement; Beverage; Soya; Fermentation
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Viabilidad de Sacchromyces cerevisiae y Sacchar...
- Author(s) : TABOADA-RODRÍGUEZ A., SÁNCHEZ-RUBIO M., MARÍN-INIESTA F.
- Date : 2016/05/03
- Languages : Spanish
- Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
- Formats : PDF
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FREEZING AND DRYING OF FERMENTED FOODS.
- Author(s) : HAMANO M.
- Date : 1990
- Languages : Japanese
- Source: Refrigeration - vol. 65 - n. 757
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Quality of commercial shelf-stable soymilk prod...
- Author(s) : BAI Y., WILSON L. A., GLATZ B. A.
- Date : 1998/09
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 9
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Influence de la température de fermentation alc...
- Author(s) : CUENAT P., BREGY C., ZUFFEREY E.
- Date : 1997/07
- Languages : French
- Source: Rev. suisse Vitic. Arboric. Hortic. - vol. 29 - n. 4
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Production of low alcohol beer and alcohol-free...
- Author(s) : CHANDRASEKHAR J.
- Date : 1994
- Languages : English
- Source: Ferment - vol. 7 - n. 4
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