Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review
Proteases are commonly available to the dairy industry and becoming saturated in their potential for further productivity among health-conscious people, which has driven positive attention towards plant-based coagulants. This review explored the possibility of coagulant plants as an ideal choice in...
Saved in:
Main Authors: | Bathmanathan, Rupbansraaj, Yasmin Amira, Che Yahya, M. M., Yusoff, Jaya Vejayan, Palliah |
---|---|
格式: | Article |
语言: | English |
出版: |
Science Alert
2019
|
主题: | |
在线阅读: | http://umpir.ump.edu.my/id/eprint/25289/1/Utilizing%20Coagulant%20Plants%20in%20the%20Development.pdf http://umpir.ump.edu.my/id/eprint/25289/ http://dx.doi.org/10.3923/jbs.2019.259.271 http://dx.doi.org/10.3923/jbs.2019.259.271 |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
相似书籍
-
Why does theory of inventive problem solving matter in Malaysian food and beverage industry?
由: Zhengxiaoming, Aminaimu, et al.
出版: (2019) -
Halal food logistics: the challenges among food & beverages small and medium sizes manufacturers
由: Mahidin, Norlila, et al.
出版: (2017) -
Antioxidant properties of selected wild edible plants in Sabah
由: Wong, Jin Yi
出版: (2012) -
Use of coconut milk versus dairy milk in Malaysian cuisines: comparison of nutritional value
由: Shaharuddin, Nurulazizah
出版: (2013) -
Tongkat Ali Plants of Eurycoma Longifolia and Stema Tuberosa Stimulate Sexual Arousal In Domestic Cocks
由: Jaya Vejayan, Palliah, et al.
出版: (2020)