Caracterização química e avaliação sensorial de bebida hidroeletrolítica fermentada obtida a partir de permeado de leite tipo C.
Milk permeate was employed to produce a fermented beverage with acceptable sensorial characteristics and chemical composition like a replacer electrolyte, which objective is creating an alternative utilization of this subproduct from cheeses production, obtained by ultrafi ltration process. The ult...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade de Fortaleza
2009-05-01
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| Series: | Revista Tecnologia |
| Subjects: | |
| Online Access: | https://periodicos.unifor.br/tec/article/view/86 |