Enhancing dairy sustainability: Rheological, sensory, and physical-chemical properties of low-fat fermented beverages incorporating buttermilk
Herlândia Cotrim Santos, Gláucia Valéria Fonseca Leonel, Luana Cristina da Silva Ramos, Eliara Acipreste Hudson, Maximiliano Soares Pinto, Jaqueline de Paula Rezende, Márcia Cristina Teixeira Ribeiro Vidigal, Ana Clarissa dos Santos Pires
Topics & Concepts
Food scienceSustainabilityRheologyFermentationChemistryDairy industrySensory analysisSensory systemBusinessBiochemical engineeringEngineeringPhysicsBiologyThermodynamicsEcologyNeuroscienceFood composition and propertiesMeat and Animal Product QualityMicrobial Metabolites in Food Biotechnology