Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2218-8.pdf
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5. Baccouche A, Ennouri M, Felfoul I, Attia H (2013) A physical stability study of whey-based prickly pear beverages. Food Hydrocoll 33:234–244
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