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Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties
Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes, and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05 and 5.77 (Log CFU/ml). It was concluded th...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475758/ https://www.ncbi.nlm.nih.gov/pubmed/31024720 http://dx.doi.org/10.1002/fsn3.983 |