Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt
سال
: 2010شناسه الکترونیک: 10.1007/s11947-009-0247-2
کالکشن
:
-
آمار بازدید
Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt
Show full item record
| contributor author | Huaxi Yi | |
| contributor author | Lanwei Zhang | |
| contributor author | Chengwei Hua | |
| contributor author | Kai Sun | |
| contributor author | Lili Zhang | |
| date accessioned | 2020-03-12T12:25:50Z | |
| date available | 2020-03-12T12:25:50Z | |
| date issued | 2010 | |
| identifier other | 1K93K6uur4KkNu0i1ggYGEHsmCNvV8S6XeYzf7zONtIJpW3C8M.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/868562 | |
| format | general | |
| language | English | |
| title | Extraction and Enzymatic Hydrolysis of Inulin from Jerusalem artichoke and their Effects on Textural and Sensorial Characteristics of Yogurt | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 6903397 | |
| identifier doi | 10.1007/s11947-009-0247-2 | |
| coverage | Academic | |
| pages | 315-319 | |
| journal volume | 3 | |
| journal issue | 2 | |
| filesize | 179437 | |
| citations | 1 |