Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology - Concepedia

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Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology

57

Citations

33

References

2008

Year

Fabiane Picinin de Castro, Thiago M. Cunha, Paulo José Ogliari, Reinaldo F. Teófilo, Márcia M. C. Ferreira, Elane Schwinden Prudêncio

Food FermentationCheese WheyResponse Surface MethodologyFood StructureFood EngineeringFood ProcessingLactic BeveragesFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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