Jing Wang
Ph.d.-studerende
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
1 - 2 ud af 2Pr. side: 25
- 2022
- Udgivet
Dairy snacks designed with improved calcium bioaccessibility
Wang, Jing, 2022, Department of Food Science, Faculty of Science, University of Copenhagen. 178 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
- Udgivet
Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks
Wang, Jing, Munk, M. B., Skibsted, Leif Horsfelt & Ahrné, Lilia, 2022, I: Food Hydrocolloids. 131, 10 s., 107817.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 209944088
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Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and Proteins
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Udgivet