Open AccessPotential of Milk Freeze Concentration for the Production of Functional Fresh Cheeses
Author(s) -
Isabella de Bona Muñoz,
Maria Helena Machado Canella,
Silvani Verruck,
Carmen Maria Olivera Müller,
Gabriela Rodrigues de Liz,
Renata Dias de Mello Castanho Amboni,
Elane Schwinden Prudêncio
Publication year - 2017
Publication title -
advance journal of food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2042-4876
pISSN - 2042-4868
DOI - 10.19026/ajfst.13.5069
Subject(s) - food science , inulin , chemistry , total dissolved solids , probiotic , bifidobacterium , lactobacillus , fermentation , biology , bacteria , environmental engineering , engineering , genetics
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