Production procedure of a fermented milky drink using lactosuero [Procedimiento para la producción de una bebida láctea fermentada utilizando lactosuero]

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...

Full description

Saved in:
Bibliographic Details
Main Author: Guevara Vera, Guillermo Emilio (author)
Other Authors: Guevara Viera, Raúl Victorino (author)
Format: article
Published: 2017
Subjects:
Acidity
Milky Drink
Ph
Serum Lactum
Stabilizer
Online Access: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
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

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

Similar Items