ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Extracts from germinated barley, wheat, triticale, and corn showed compatibility when blended with milk in proportions of 30%, 40%, and 50%, respectively. The pH of grain extract-milk blends initially adjusted to 7.2 decreased to pH 6.2-6.4 when processed in bottles at 121°C for 15 min. The wheat and barley extract beverages scored highest preference followed by triticale and corn beverages. The beverage has excellent malty taste and smooth mouth feel.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb09283.x
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