Addition of whey protein to fresh cheese.
This work has been conducted in order to assess the effect of adding whey protein (WP) to fresh cheese. The yield, proximal chemical composition, tryptophan content,and texture and consumer sensorial acceptance were obtained. The study was conducted at a cheese factory located in San Carlos, Costa R...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Espanhol |
| Publié: |
Universidad de Costa Rica
2015-12-01
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| Collection: | Agronomía Mesoamericana |
| Sujets: | |
| Accès en ligne: | http://revistas.ucr.ac.cr/index.php/agromeso/article/view/21878/22231 |
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