Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice
Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuable raw material and thus represents an opportunity...
Збережено в:
| Автори: | , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Wiley
2021-01-01
|
| Серія: | Journal of Chemistry |
| Онлайн доступ: | http://dx.doi.org/10.1155/2021/2984470 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|