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...
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| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | portugués |
| Publicado: |
2025
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| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=10311413 |
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