Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Published 2016 View Full Article

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Title
Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp
Authors
Keywords
-
Journal
Semina-Ciencias Agrarias
Volume 37, Issue 6, Pages 4011
Publisher
Universidade Estadual de Londrina
Online
2016-12-22
DOI
10.5433/1679-0359.2016v37n6p4011

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