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Effect of the addition of stabilizers on physicochemical, antioxidant and sensory properties of a beverage made with hydrolyzed sweet whey permeate enriched with agraz (Vaccinium meridionale Swartz) and cape gooseberry (Physalis peruviana L) pulp

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Pablo F. Zárate Meza
Format:	Artículo científico
Langue:	en
Publié:	Universidad del Valle 2023
Sujets:	Ingeniería Whey ultrafiltration cape gooseberry functional drink andean blueberry
Accès en ligne:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
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