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Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties
One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9007307/ https://www.ncbi.nlm.nih.gov/pubmed/35432960 http://dx.doi.org/10.1002/fsn3.2772 |