Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.

dc.contributorÁurea Marcela de Souza Pereira, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; Girlênia dos Santos Silva, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; Renata Duarte Almeida, Pós-graduação - Universidade Estadual da Paraíba (UFPB) - Campina Grande, PB, Brazil; HEVILA OLIVEIRA SALLES FIGUEIREDO, CNPC; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Eliane Rolim Florentino, Universidade Estadual da Paraíba (UEPB) - Campina Grande, PB, Brazil; Flávia Carolina Alonso Buriti, Universidade Estadual da Paraíba (UEPB) - Campina Grande, PB, Brazil.
dc.creatorPEREIRA, A. M. de S.
dc.creatorSILVA, G. dos S.
dc.creatorALMEIDA, R. D.
dc.creatorSALLES, H. O.
dc.creatorSANTOS, K. M. O. dos
dc.creatorFLORENTINO, E. R.
dc.creatorBURITI, F. C. A.
dc.date.accessioned2019-03-23T00:43:36Z
dc.date.accessioned2022-10-12T01:33:34Z
dc.date.available2019-03-23T00:43:36Z
dc.date.available2022-10-12T01:33:34Z
dc.date.created2019-03-23T00:43:36Z
dc.date.issued2018
dc.identifierMljekarstvo, v. 68, n. 1, p. 21-29, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1087764
dc.identifierhttps://doi.org/10.15567/mljekarstvo.2018.0103
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4072278
dc.rightsopenAccess
dc.subjectLactobacilli adjunct cultures
dc.subjectBebida fermentada
dc.subjectProcessamento de alimento
dc.subjectKeeping quality
dc.subjectMilk products
dc.subjectOrganoleptic analysis
dc.titleInstrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei.
dc.typeArtículos de revistas


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