The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage

✍ Scribed by Silveira, Ericka O. da; Lopes Neto, José H.; Silva, Liliane A. da; Raposo, Annie E.S.; Magnani, Marciane; Cardarelli, Haíssa R.

• Book ID: 126654807
• Publisher: Elsevier Science
• Year: 2015
• Tongue: English
• Weight: 685 KB
• Volume: 62
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2014.09.056