Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201310076759129.pdf
Reference15 articles.
1. Comparison of Nanopowdered and Powdered Peanut Sprout-Added Yogurt on its Physicochemical and Sensory Properties during Storage
2. Use of a free radical method to evaluate antioxidant activity
3. Milk enriched with “healthy fatty acids” improves cardiovascular risk markers and nutritional status in human volunteers
4. Application of microencapsulated isoflavone into milk
5. Antioxidative Effects of Peanut Sprout Extracts
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4. Characteristics of milk tablets supplemented with nanopowdered eggshell or oyster shell;International Journal of Dairy Technology;2016-05-19
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