Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology-Reference-Cited by-同舟云学术

Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology

Published:2009-06 Issue:5 Volume:42 Page:993-997
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

de Castro Fabiane P.,Cunha Thiago M.,Ogliari Paulo J.,Teófilo Reinaldo F.,Ferreira Márcia M.C.,Prudêncio Elane S.

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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