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Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

✍ Scribed by Karina Teixeira Magalhães; Disney Ribeiro Dias; Gilberto Vinicius de Melo Pereira; José Maria Oliveira; Lucília Domingues; José António Teixeira; João Batista de Almeida e Silva; Rosane Freitas Schwan

Book ID: 108828602
Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 723 KB
Volume: 46
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2011.02570.x

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