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
Tipo de Documento
Article
Year published
2011
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 46, Número: 4, Páginas: 871-878 (8)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-79952768346
Wos: WOS:000288555900028
Source Identifiers
ISSN: 0950-5423
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service