Lataa...
Use of whey powder and skim milk powder for the production of fermented cream
This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70%) were used. Samples were...
Tallennettuna:
| Julkaisussa: | Ciência e Tecnologia de Alimentos |
|---|---|
| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
|
| Aiheet: | |
| Linkit: | https://www.redalyc.org/articulo.oa?id=395949545009 |
| Tagit: |
Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!
|