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Effects of high‐protein milk powder, linseed paste, and grape molasses levels on physiochemical, rheological, and sensory attributes of linseed spread

Separate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high‐protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying response surface...

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Detalles Bibliográficos
Autores principales: Rahbari, Siamak, Tavakolipour, Hamid, Kalbasi‐Ashtari, Ahmad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261741/
https://www.ncbi.nlm.nih.gov/pubmed/37324832
http://dx.doi.org/10.1002/fsn3.3309