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Yoghurt for athletic people
Egyptian Journal of Food Science. 2005; 33 (2): 127-139
en Inglés | 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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Índice: IMEMR (Mediterraneo Oriental) Asunto principal: Deportes / Medicina Deportiva / Aglutininas del Germen de Trigo / Caseínas / Alimentos Fortificados / Concentración de Iones de Hidrógeno Idioma: Inglés Revista: Egypt. J. Food Sci. Año: 2005

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Índice: IMEMR (Mediterraneo Oriental) Asunto principal: Deportes / Medicina Deportiva / Aglutininas del Germen de Trigo / Caseínas / Alimentos Fortificados / Concentración de Iones de Hidrógeno Idioma: Inglés Revista: Egypt. J. Food Sci. Año: 2005