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.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2022

Volume: 11

Issue: 24

Type: Article

DOI: 10.3390/FOODS11244091 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus