The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content

LWT

Volumn 62, Issue 1, 2015, Pages 400-407

  Szwajgier, Dominik ^a   Gustaw, Waldemar ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Brewery malt; Ferulic acid; Milk dessert; Phenolic acids

Indexed keywords

ADHESIVES; BENZOIC ACID; BREWERIES; DAIRIES; FOOD PRODUCTS; HARDNESS; SHEAR STRESS;

FERULIC ACIDS; MILK DESSERT; P-COUMARIC ACID; PHENOLIC ACIDS; POLYPHENOLS; RHEOLOGICAL PROPERTY; STRESS VALUES; VANILLIC ACIDS;

ENZYMES;

TRITICUM AESTIVUM;

EID: 84924527158     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.028     Document Type: Article

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