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...

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Sonraí bibleagrafaíochta
Príomhchruthaitheoir: Guevara Vera, Guillermo Emilio (author)
Rannpháirtithe: Guevara Viera, Raúl Victorino (author)
Formáid: article
Foilsithe / Cruthaithe: 2017
Ábhair:
Acidity
Milky Drink
Ph
Serum Lactum
Stabilizer
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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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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