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Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends

Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality and consumer acceptability of the soup/porridge. Experimental samples of dried f...

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Detalles Bibliográficos
Autores principales: Shevade, Ashwini V., O'Callaghan, Yvonne C., O'Brien, Nora M., O'Connor, Thomas P., Guinee, Timothy P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6848806/
https://www.ncbi.nlm.nih.gov/pubmed/31763017
http://dx.doi.org/10.1002/fsn3.1226