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.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2022

Volume: 11

Número: 24

Tipo: Artigo

DOI: 10.3390/FOODS11244091 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus