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1 Ergebnisse
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Instrumental texture and sensory evaluation of fermented da..:
Áurea Marcela de Souza Pereira
;
Girlênia dos Santos Silva
;
Renata Duarte Almeida
...
http://hrcak.srce.hr/file/283665. , 2018
Link:
https://doaj.org/article/2223ba24817047b48ac65bf37f6f1..
RT Journal T1
Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2223ba24817047b48ac65bf37f6f1cd3&Exemplar=1&LAN=DE A1 Áurea Marcela de Souza Pereira A1 Girlênia dos Santos Silva A1 Renata Duarte Almeida A1 Hévila Oliveira Salles A1 Karina Maria Olbrich dos Santos A1 Eliane Rolim Florentino A1 Flávia Carolina Alonso Buriti PB Croatian Dairy Union YR 2018 K1 acidification K1 by-product upgrading K1 goat dairy beverages K1 Lactobacilli adjunct cultures K1 storage stability K1 Dairying K1 SF221-250 JF http://hrcak.srce.hr/file/283665 LK http://dx.doi.org/https://doaj.org/article/2223ba24817047b48ac65bf37f6f1cd3 DO https://doaj.org/article/2223ba24817047b48ac65bf37f6f1cd3 SF ELIB - SuUB Bremen
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