Effect of whey protein concentrate and endogenous lactic acid bacteria in low-fat Coalho cheese.

Effect of whey protein concentrate and endogenous lactic acid bacteria in low-fat Coalho cheese.

Saved in:
Bibliographic Details
Main Authors: CRUZ, G. A., BRUNO, L. M., GADELHA, G. B. DE O., MACIEL NETO, P., LAYANE MACIEL ALVES, CARVALHO, J. D. G.
Other Authors: GIZELE ALMADA CRUZ, Universidade Federal do Ceará; LAURA MARIA BRUNO, CNPAT; GLEICE BEZERRA DE OLIVEIRA GADELHA, Universidade Federal do Ceará; PAULO MACIEL NETO, Universidade Federal do Ceará; LAYANE MACIEL ALVES, Instituto Federal do Ceará; JULIANE DÖERING GASPARIN CARVALHO, Universidade Federal do Ceará.
Format: Artigo de periódico biblioteca
Language:Ingles
English
Published: 2020-12-31
Subjects:Queijo regional, Substitutos de gordura, Perfil de textura, Regional cheese, Texture profile, Fat replacers,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128903
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Description not available.

Similar Items