Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)
Moreira, Thaís Caroline, Transfeld da Silva, Ágatha, Fagundes, Cristiane, Rodrigues Ferreira, Sila Mary, Bileski Cândido, Lys Mary, Passos, Maurício, Hecke Krüger, Cláudia CarneiroМова:
english
Журнал:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.08.033
Date:
August, 2016
Файл:
PDF, 387 KB
english, 2016
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