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...

• מחבר ראשי: Guevara Vera, Guillermo Emilio (author)
• מחברים אחרים: Guevara Viera, Raúl Victorino (author)
• פורמט: article
• יצא לאור: 2017
• נושאים: Acidity; Milky Drink; Ph; Serum Lactum; Stabilizer
• גישה מקוונת: 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