Search Results

1 - 1 of 1 items :

  • "survivability" x
  • Anatomy and Physiology x
  • Endocrinology, Diabetology x
Clear All
Quinoa Beverages: Formulation, Processing and Potential Health Benefits

-012-0021-4 14. Koksoy A, Kilic M . Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydroc 18: 593–600, 2004. Accessed at: http://www.sciencedirect.com/science/article/pii/S0268005X03001693 15. Walsh H, Cheng J, Guo M . Effects of carbonation on probiotic survivability, physicochemical, and sensory properties of milk-based symbiotic beverages. J Food Sci 79: M604-613, 2014. 16. Ranilla LG, Kwon YI, Genovese MI, Lajolo FM, Shetty K. Antidiabetes and antihypertension potential of commonly consumed carbohydrate sweeteners using in

Open access