Sensory evaluation of whey-based fruit b
β
VojnoviΔ, V. ;Ritz, M. ;VahΔiΔ, N.
π
Article
π
1993
π
John Wiley and Sons
π
English
β 311 KB
Whey represents a potentially significant source of many basic ingredients (minerals, vitamins, lactose) for traditional and novel food products. Chemical composition, nutritive value and sensoric quality of whey-bascd products make them suitable for the normal nutrition as well as for application i