Development of value-added beverages using sheep and goat cheese whey and secondary whey

Author:

Kurnick Julia Venâncio,Michellim Maria Gabriela Guarnieri,Yada Rickey Y.,Leite Junior Bruno Ricardo de Castro,Tribst Alline Artigiani LimaORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference56 articles.

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4. Bacteria of Lactobacillus casei group: Characterization, viability as probiotic in food products and their importance for human health;Buriti;Archivos Latinoamericanos de Nutricion,2007

5. Exploring the DPP-IV inhibitory, antioxidant and antibacterial potential of ovine “scotta” hydrolysates;Cabizza;Foods,2021

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