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The impact of quinoa flour on some properties of ayran

In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and m...

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Detalles Bibliográficos
Autores principales:	Akkoyun, Yüsra, Arslan, Seher
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590309/ https://www.ncbi.nlm.nih.gov/pubmed/33133543 http://dx.doi.org/10.1002/fsn3.1832

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