Loading...
Please wait, while we are loading the content...
Similar Documents
Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture
| Content Provider | Semantic Scholar |
|---|---|
| Author | Magalhães, Karina Teixeira Dias, Disney Ribeiro Pereira, Gilberto Vinícius De Melo Oliveira, José Maria Lucı́lia Domingues Teixeira, José António Silva, João Batista De Almeida E Schwan, Rosane Freitas |
| Copyright Year | 2011 |
| Abstract | 1 Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000, Lavras, MG, Brazil 2 IBB – Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Universidade do Minho, Campus de Gualtar, 4710-057, Braga, Portugal 3 Department of Food Science, Federal University of Lavras (UFLA), 37.200-000, Lavras, MG, Brazil 4 Department of Biotechnology, Engineering School of Lorena, University of São Paulo (USP), 12.602-810, Lorena, SP, Brazil |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://repositorium.sdum.uminho.pt/bitstream/1822/24357/1/j.1365-2621.2011.02570.x.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |