Production procedure of a fermented milky drink using lactosuero [Procedimiento para la producción de una bebida láctea fermentada utilizando lactosuero]
The present work was carried out with the objective of designing a fermented dairy beverage using whey as a partial substitute of milk and different commercial stabilizers. An experimental design with three replicates was used for each treatment, where two study factors were manipulated: A. Percenta...
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| Formáid: | article |
| Foilsithe / Cruthaithe: |
2017
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| Ábhair: | |
| Rochtain ar líne: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85018692184&doi=10.4067%2fS0717-75182017000100006&partnerID=40&md5=27613c322178eb173845c88a44055075 http://dspace.ucuenca.edu.ec/handle/123456789/29132 |
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