Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese.
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Main Authors: | , , , , , , , |
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Other Authors: | |
Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
Published: |
2022-05-27
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Subjects: | Ácido gordo, Textura de Alimento, Composição Química, Queijo, Fatty acids, Cheeses, Chemical composition, Texture, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1143503 https://doi.org/10.1590/fst.37221 |
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