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Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

机译：用不同浓度的乳清和锯齿浆制备的发酵乳饮料的表征和感官偏好

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Alexsandra Valéria Sousa Costa de Lima; Edmar Soares Nicolau; Cíntia Silva Minafra e Rezende; Maria Célia Lopes Torres; Lorena Gouvêa Novais; Nayana Ribeiro Soares;
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1. Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei [J] . Boris Antunovi?, Ivan?ica Kova?ek, Kristina Gvozdanovi?, Mljekarstvo . 2018,第1期

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2. Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps [J] . Julliane Souza Barbosa?FIGUEIREDO, Grazielle Layanne Mendes?SANTOS, Jo?o Pedro Antunes?LOPES, Food Science and Technology (Campinas) . 2019,第2期

机译：塞拉多果肉中添加铁的发酵乳饮料的感官评估
3. Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianus [J] . Naoki Yamahata, Yosuke Toyotake, Satomi Kunieda, International journal of food science & technology . 2020,第4期

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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. Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages [O] . Siyi (Rossie) Luo, Timothy A. DeMarsh, Dana deRiancho, 2021

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7. PHYSICAL and CHEMICAL CHARACTERISTICS of FERMENTED DAIRY BEVERAGES USING MINAS CHEESE WHEY [O] . ALMEIDA, Keila Emílio de [UNESP], BONASSI, Ismael Antonio [UNESP], Roça, Roberto de Oliveira [UNESP] 2001

机译：米纳斯奶酪乳清发酵乳制品的理化特性

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

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