Cover Image

Caracterização físico-química e análise sensorial de pães enriquecidos com leite de cabra e seu soro

This study investigated the potential of enriching bread with goat's milk (GM) and its whey (GW) to enhance the nutritional value of these food products. To this end, the physicochemical composition of the milk, its whey, and the resulting breads was evaluated, as well as the sensory acceptance of t...

Full description

Saved in:
Main Authors: Alves Filgueira, Tamires, Giselly da Silva Moraes, Vivian, Paixão da Silva, Sara, Ribeiro Menezes, Daniel, Bazílio de Omena Messias, Cristhiane Maria, Marinho Mendes, Marianne Louise
Format: Article
Language:Portuguese
Published: 2025
Subjects:
Desenvolvimento de Alimentos
Bromatologia
Aceitabilidade
Produtos Caprinos
Food Product Development
Food Chemistry
Acceptability
Goat Milk Products
Desarrollo de Alimentos
Bromatología
Aceptabilidad
Productos Caprinos
Online Access:https://dialnet.unirioja.es/servlet/oaiart?codigo=10311413
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://dialnet.unirioja.es/servlet/oaiart?codigo=10311413

Similar Items