Improving the rheological properties of ultra-processed powdered goat milk beverage using texture additives.

Autor: Andrade ML; Post-Graduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Alcântara MA; Center of Technology and Regional Development- CTDR, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Santana AMDS; Post-Graduate Program in Agrifood Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil., Diniz NCM; Center of Technology and Regional Development- CTDR, Federal University of Paraíba, João Pessoa, Paraíba, Brazil., Ferreira RDSB; Semiarid National Institute - INSA, Campina Grande, Paraíba, Brazil., Pereira EM; Semiarid National Institute - INSA, Campina Grande, Paraíba, Brazil., da Silva FAP; Post-Graduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.; Post-Graduate Program in Agrifood Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2024 Nov; Vol. 89 (11), pp. 7034-7043. Date of Electronic Publication: 2024 Sep 25.