Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream

Autor:	Renata S. Dias, Celso F. Balthazar, Rodrigo N. Cavalcanti, Louise A. Sobral, Jessica F. Rodrigues, Roberto P.C. Neto, Maria Inês B. Tavares, Ana Paula B. Ribeiro, Renato Grimaldi, Celso Sant'Anna, Erick A. Esmerino, Tatiana C. Pimentel, Marcia Cristina Silva, Adriano G. Cruz
Rok vydání:	2022
Předmět:	Biochemistry Food Science
Zdroj:	Food Bioscience. 46:101564
ISSN:	2212-4292
DOI:	10.1016/j.fbio.2022.101564
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6316265e1acd4ce2e02be1f58573e416 https://doi.org/10.1016/j.fbio.2022.101564 Zobrazit plný text záznamu Full Text from ScienceDirect