Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour

gan Carolina Antonela CURTI, Paula Micaela VIDAL, Ramiro Néstor CURTI, Adriana Noemí RAMÓN
Cyhoeddwyd yn Ciência e Tecnologia de Alimentos (2017)

Characterization of goat milk and potentially symbiotic non-fat yogurt

gan Noelia Fernanda Paz, Enzo Gonçalvez de Oliveira, Martha Susana Nuñez de Kairuz, Adriana Noemí Ramón
Cyhoeddwyd 2014-09-01

Characterization of goat milk and potentially symbiotic non-fat yogurt

gan Noelia Fernanda PAZ, Enzo Gonçalvez de OLIVEIRA, Martha Susana Nuñez de KAIRUZ, Adriana Noemí RAMÓN
Cyhoeddwyd yn Ciência e Tecnologia de Alimentos (2014)

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

gan Noelia Fernanda PAZ, Enzo GONÇALVEZ DE OLIVEIRA, Fernando Josué VILLALVA, Margarita ARMADA, Adriana Noemí RAMÓN
Cyhoeddwyd yn Ciência e Tecnologia de Alimentos (2017)

Formulation of a peach ice cream as potential symbiotic food

gan Fernando Josué VILLALVA, Andrea Paula CRAVERO BRUNERI, Gabriel VINDEROLA, Enzo GONÇALVEZ DE OLIVEIRA, Noelia Fernanda PAZ, Adriana Noemí RAMÓN
Cyhoeddwyd yn Ciência e Tecnologia de Alimentos (2017)