## Abstract Orange fiber obtained from orange juice by‐products was added to yogurt. Fiber (0%, 0.6%, 0.8%, and 1% doses and different fiber size: 0.417–0.701 and 0.701–0.991 mm) effects on color during yogurt fermentation and cold storage were studied. Overall composition, pH, acidity, syneresis,
✦ LIBER ✦
Effects on haematology parameters during cold storage and cold transport of rat and dog blood samples
✍ Scribed by Hayashi, Y. ;Matsuzawa, T. ;Unno, T. ;Morita, N. ;Nomura, M.
- Book ID
- 112677185
- Publisher
- Elsevier Science
- Year
- 1995
- Tongue
- English
- Weight
- 388 KB
- Volume
- 5
- Category
- Article
- ISSN
- 1433-2981
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