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

AuthID
 P-00H-VEV
8
Author(s)
Magalhães, KT
·
Dias, DR
·
de Melo Pereira, GV
·
de Almeida e Silva, JB
·
Schwan, RF
Tipo de Documento
Article
Year published
2011
Publicado
in International Journal of Food Science & Technology, ISSN: 0950-5423
Volume: 46, Número: 4, Páginas: 871-878
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ISSN: 0950-5423
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