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Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements

Fuente: Redalyc

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Dettagli Bibliografici
Autore principale:	Márcia Cristina Teixeira Ribeiro VIDIGAL
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Soggetti:	Agrociencias Fat sensory analysis free dairy dessert rheological properties whey protein concentrate
Accesso online:	Acceder al recurso
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