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

Published 2008 View Full Article

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Title
Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 5, Pages 993-997
Publisher
Elsevier BV
Online
2008-12-28
DOI
10.1016/j.lwt.2008.12.010

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