Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream-Reference-Cited by-同舟云学术

Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream

Published:2022-04 Issue: Volume:46 Page:101564
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Dias Renata S.,Balthazar Celso F.,Cavalcanti Rodrigo N.,Sobral Louise A.,Rodrigues Jessica F.,Neto Roberto P.C.,Tavares Maria Inês B.,Ribeiro Ana Paula B.,Grimaldi Renato,Sant'Anna Celso,Esmerino Erick A.,Pimentel Tatiana C.^ORCID,Silva Marcia Cristina,Cruz Adriano G.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference41 articles.

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