Rheological and sensory characteristics of functional dairy beverages / <br> Características reológicas e sensoriais de bebidas lácteas funcionais
This research studied the effects of the independent variables whey protein concentrate – WPC (3.0; 3.5; 4.0%), skimmed milk powder – SMP (4.0; 5.0; 6.0%), and isolated soy protein – IPS (1.5; 2.0; 2.5%) on the rheological and sensorial characteristics of functional dairy beverages. In all tests 7%...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2009-10-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/3571 |