Chemical Composition and Sensory Analysis of Cheese Whey-Based Beverages Using Kefir Grains as Starter Culture

AuthID
 P-002-SXV
8
Author(s)
Magalhaes, KT
·
Dias, DR
·
de Melo Pereira, GVD
·
de Almeida e Silva, JBDE
·
Schwan, RF
Document Type
Article
Year published
2011
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 46, Issue: 4, Pages: 871-878 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-79952768346
Wos: WOS:000288555900028
Source Identifiers
ISSN: 0950-5423
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