Enhancing dairy sustainability: Rheological, sensory, and physical-chemical properties of low-fat fermented beverages incorporating buttermilk-Reference-Cited by-同舟云学术

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Enhancing dairy sustainability: Rheological, sensory, and physical-chemical properties of low-fat fermented beverages incorporating buttermilk

Published:2024-03 Issue: Volume:443 Page:141159
ISSN:0959-6526
Container-title:Journal of Cleaner Production
language:en
Short-container-title:Journal of Cleaner Production

Author:

Santos Herlândia Cotrim^ORCID,Leonel Gláucia Valéria Fonseca^ORCID,Ramos Luana Cristina da Silva,Hudson Eliara Acipreste,Pinto Maximiliano Soares,Rezende Jaqueline de Paula^ORCID,Vidigal Márcia Cristina Teixeira Ribeiro^ORCID,Pires Ana Clarissa dos Santos

Publisher

Elsevier BV

Reference47 articles.

1. Development of a multifunction set yogurt using rubus suavissimus S. Lee (Chinese St Tea) extract;Abdel-Hamid;Foods,2020

2. Compendiun of Methods for the Microbiologycal Examination of Foods,2015

3. AOAC Official Methods of Analysis,2012

4. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques;Ares;Food Qual. Prefer.,2010

5. Evaluation of a rating-based variant of check-all-that-apply questions: rate-all-that-apply (RATA);Ares;Food Qual. Prefer.,2014

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of Techno-Functional Properties of Fermented and Non-Fermented Buttermilk-Containing Ice Creams;Sustainability;2024-09-05

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