Nalaganje...
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...
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| izdano v: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Teme: | |
| Online dostop: | https://www.redalyc.org/articulo.oa?id=395949545009 |
| Oznake: |
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