Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

✍ Scribed by Gomes, Jacieny Janne Leite; Duarte, Andreza Moraes; Batista, Ana Sancha Malveira; de Figueiredo, Rossana Maria Feitosa; de Sousa, Elisabete Piancó; de Souza, Evandro Leite; Queiroga, Rita de Cássia Ramos do Egypto

• Book ID: 121712625
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 618 KB
• Volume: 54
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2013.04.022