Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

  1. Pires, A.
  2. Gomes, D.
  3. Noronha, J.
  4. Díaz, O.
  5. Cobos, A.
  6. Pereira, C.D.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 24

Art: Artikel

DOI: 10.3390/FOODS11244091 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus