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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
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
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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

de Souza Pereira, Áurea Marcela

Mljekarstvo, 2018-01, Vol.68 (1), p.21-29 [Periódico revisado por pares]

Croatian Dairy Union

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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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