Open AccessEffect of different proportions of citrus fruit pulp in the sensory acceptability of a fermented drink and protein made from whey residual
Author(s) -
Guillermo Linares,
Leonardo Díaz-Sánchez,
Ronald Haro Sánchez,
Jeniffer Puelles Román,
Luis Arana Fu,
Patricia Retto Hernández,
Katherine Yañez Gozzer,
Berlyng Muñoz Delgado,
Cinthia Ricce Herrada
Publication year - 2014
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.science.2014.02.03
Subject(s) - pulp (tooth) , food science , sensory system , fermentation , residual , pulp and paper industry , chemistry , mathematics , medicine , biology , engineering , dentistry , algorithm , neuroscience
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