Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance-Reference-Cited by-同舟云学术

Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance

Published:2018-06 Issue: Volume:92 Page:80-86
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Amaral Gabriela V.,Silva Eric Keven,Costa Ana Letícia R.,Alvarenga Verônica O.,Cavalcanti Rodrigo N.,Esmerino Erick A.,Guimarães Jonas T.,Freitas Monica Q.,Sant’Ana Anderson S.,Cunha Rosiane L.,Moraes Jeremias,Silva Marcia C.,Meireles M. Angela A.,Cruz Adriano G.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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4. Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide;Belsito;Carbohydrate Polymers,2017

5. High pressure carbon dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality;Cappelletti;Journal of Food Engineering,2015

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