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Application of Lactose-Free Whey Protein to Greek Yogurts: ..:
Agatha Transfeld da Silva
;
Jair José de Lima
;
Priscila Reis
...
https://www.mdpi.com/2304-8158/11/23/3861. , 2022
Link:
https://doi.org/10.3390/foods11233861
RT Journal T1
Application of Lactose-Free Whey Protein to Greek Yogurts: Potential Health Benefits and Impact on Rheological Aspects and Sensory Attributes
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f4df86e9f2b440a5942905be12a2f6a1&Exemplar=1&LAN=DE A1 Agatha Transfeld da Silva A1 Jair José de Lima A1 Priscila Reis A1 Maurício Passos A1 Catiucia Giraldi Baumgartner A1 Aiane Benevide Sereno A1 Cláudia Carneiro Hecke Krüger A1 Lys Mary Bileski Cândido PB MDPI AG YR 2022 K1 β-galactosidase K1 rotational central composite design K1 physicochemical properties K1 sensory evaluation K1 microbiological analysis K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/11/23/3861 LK http://dx.doi.org/https://doi.org/10.3390/foods11233861 DO https://doi.org/10.3390/foods11233861 SF ELIB - SuUB Bremen
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