Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

Autor: Marlene Nunes Damaceno, Elisabeth Mariano Batista, Elda Fontinele Tahim, Antônio Belfort Dantas Cavalcante, Sandra Maria Lopes dos Santos, Elisangela de Andrade Castro, Poliana Brito de Sousa, Everlândia Silva Moura Miranda, Luana Guabiraba Mendes

Publikováno v: Research, Society and Development, Vol 9, Iss 12, Pp e3049129040-e3049129040 (2020)
Research, Society and Development; Vol. 9 No. 12; e3049129040
Research, Society and Development; Vol. 9 Núm. 12; e3049129040
Research, Society and Development; v. 9 n. 12; e3049129040
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The improper disposal of residual whey from dairy production represents a serious environmental problem in Brazil, causing a lot of effort applied in the development of dairy products with partial replacement of milk by whey. In this study, three for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8b51636100da0b5f24b20bf883b121c
https://rsdjournal.org/index.php/rsd/article/view/9040

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Elaboration of ice cream with reduced fat based on whey

Autor: SILVA, Wellita Azevedo.

Publikováno v: Biblioteca Digital de Teses e Dissertações da UFCG
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-27T13:36:58Z No. of bitstreams: 1 WELLITA AZEVEDO SILVA - DISSERTAÇÃO PPGSA PROFISSIONAL 2016..pdf: 926244 bytes, checksum: 946f67df6eaaba95c1860cca785b956f (MD5) Made available

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8c073e599f49493cf725c0d122338dcf
http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/819