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,
Jeniffer Puelles,
Luis Alejandro Vinatea Arana,
Patricia Retto,
Katherine Yañez,
Berlyng Muñoz,
Cinthia Ricce
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