المؤلفون: Layane Maciel Alves, Gizele Almada Cruz, Gleice Bezerra de Oliveira Gadelha, Laura Maria Bruno, Juliane Döering Gasparin Carvalho, Paulo Maciel Neto

المصدر: Research, Society and Development, Vol 9, Iss 5, Pp e53953125-e53953125 (2020)
Research, Society and Development; Vol. 9 No. 5; e53953125
Research, Society and Development; Vol. 9 Núm. 5; e53953125
Research, Society and Development; v. 9 n. 5; e53953125
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

مصطلحات موضوعية: 0301 basic medicine, Whey protein, Fat content, regional cheese, fat replacers, texture profile, lcsh:Social Sciences, 03 medical and health sciences, chemistry.chemical_compound, Perfil de Textura, Queso regional, Food science, lcsh:Science (General), General Environmental Science, lcsh:LC8-6691, biology, Lactic bacteria, lcsh:Special aspects of education, Substitutos de Gordura, 0402 animal and dairy science, 04 agricultural and veterinary sciences, biology.organism_classification, 040201 dairy & animal science, Lactic acid, lcsh:H, 030104 developmental biology, sustitutos de grasa, chemistry, General Earth and Planetary Sciences, Fat Replacers, Texture Profile, Queijo Regional, Regional cheese, Bacteria, lcsh:Q1-390

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b853f6b894794570c44fc29a7314fa42
http://rsd.unifei.edu.br/index.php/rsd/article/view/3125