Yoghurt for athletic people
Egyptian Journal of Food Science. 2005; 33 (2): 127-139
in English
| IMEMR
| ID: emr-70409
ABSTRACT
Buffaloe's concentrated yoghurt was made by using different levels of Na-caseinate or wheat germ [0.5%, 1.0% and 1.5%]. The obtained concentrated yoghurt of the all treatments had sufficient energy which is suitable to consume during training or sporting time. Concentrated yoghurt fortified with 1.0% Na-caseinate or 0.5% wheat germ gave the highest score for flavour, body and texture and appearance. ATB culture was used in this work
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Sports
/
Sports Medicine
/
Wheat Germ Agglutinins
/
Caseins
/
Food, Fortified
/
Hydrogen-Ion Concentration
Language:
English
Journal:
Egypt. J. Food Sci.
Year:
2005
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