Development of cottage cheese lactose free with fiber addition and reduction of sodium and fat
The objective of this work was to develop, characterize and determine the shelf life of lactose-free cottage cheese with fiber addition and sodium and fat reduction. Experimental tests were performed to determine the final cheese formulation, which was evaluated at different storage times according...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2017-09-01
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| coleção: | Revista do Instituto de Latícinios Cândido Tostes |
| Assuntos: | |
| Acesso em linha: | https://www.revistadoilct.com.br/rilct/article/view/461 |
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