Formulation of a Sports Drink from Fermented Whey

机译：从发酵乳清的体育饮料的制定

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Mina Abella; Maria Lourdes Leano; Jasmin Malig; Gizelle Martin; Celeste Dela Cruz; Alma De Leon;
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年度 2016
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1. Formulation of hypotonic electrolyte re-hydration whey drinks from paneer and cheese whey [J] . B.P. Pushpa, C. Kempanna, Narasimha Murthy Asian Journal of Dairy and Food Research . 2018,第3期

机译：从PANER和奶酪乳清的低渗电解质再水合乳清饮料
2. Processing of fermented milk drink with different whey concentrations and addition of fruit pulps [J] . Nélio Ranieli Ferreira de Paula, érica de Oliveira Araújo, Cristiane Reis Martins, Australian Journal of Crop Science . 2021,第7期

机译：用不同乳清浓度加工和添加水果纸浆加工
3. Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei [J] . Sima Taheri, Morteza Khomeiri, Mehran Aalami, International Journal of Food Studies . 2019,第2期

机译：基于乳酸乳酪乳清的非发酵同步饮料，其包含Lactobacillus rhamnosus gg和乳杆菌乳菌
4. Characteristics stability of cheese whey-tomato juice fermented beverages with pectin and CMC addition [C] . N Saidah, E Nurhartadi, A Nursiwi International Conference on Food Science and Engineering . 2020

机译：用果胶和CMC加入乳酪乳清 - 番茄汁发酵饮料的特征稳定性
5. Use of stabilizers to improve the texture of a fermented beverage elaborated from milk and acid whey. [D] . Siberio-Perez, Lurdes G. 2010

机译：使用稳定剂改善牛奶和酸乳清精制而成的发酵饮料的质感。
6. Functional Exploitation of Carob Oat Flour and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation [O] . Sana M’hir, Pasquale Filannino, Asma Mejri, 2021

机译：CarobOat粉和乳清磨削作为新型Kefir样发酵饮料的衬底的功能性剥削：优化的制剂
7. Formulation of hypotonic electrolyte re-hydration whey drinks from paneer and cheese whey [O] . B. P. Pushpa, C. Kempanna, Narasimha Murthy 2018

机译：来自PANER和奶酪乳清的低渗电解质再水合乳清饮料的配方

Formulation of a Sports Drink from Fermented Whey

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