Development and microbiological and physicochemical characterization of probiotic dairy beverage, source of protein
Fermented dairy beverage is an innovation and alternative to a refrigerated dairy product, with high added value. Whey fermented by probiotic bacteria, in appropriate amounts, provides health benefits, with proteins as the components with the highest nutritional value. The objective of this work was...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2022-07-01
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| Serier: | Revista do Instituto de Latícinios Cândido Tostes |
| Fag: | |
| Online adgang: | https://www.revistadoilct.com.br/rilct/article/view/847 |
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