Effect of thermosonication and pasteurization on physicochemical, microbiological and nutraceutical properties in maize beverages
Maize is one of the main sources in human nutrition. Thanks to its nutritional contribution, it is used in the crafted or traditional beverages preparation. Since there is little information on the beverage formulation and their behavior in emerging or traditional preservation treatments, the &...
Gardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online |
| Idioma: | spa |
| Publicado: |
Universidad de Sonora
2021
|
| Acceso en liña: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1204 |
| Etiquetas: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
