Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO(3) concentrations in soaking water (0, 0.5 g/100 mL, and 1.0 g/100 mL) and blanching time (0, 15, and 30 min...

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Detalles Bibliográficos
Autores principales: Pan, Minghui, Cao, Yungang, Chi, Xuelu, Song, Zheng, Ai, Nasi, Sun, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479316/
https://www.ncbi.nlm.nih.gov/pubmed/30987409
http://dx.doi.org/10.3390/molecules24071338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6479316/
https://www.ncbi.nlm.nih.gov/pubmed/30987409
http://dx.doi.org/10.3390/molecules24071338

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