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01615naa a2200349 i 4500 |
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NSK01001094574 |
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HR-ZaNSK |
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20210319125249.0 |
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210319s2018 ci ad | |0|| ||eng |
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|a HR-ZaNSK
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|a croatica
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|a Pereira, Áurea Marcela de Souza
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|a Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei /
|c Áurea Marcela de Souza Pereira, Girlênia dos Santos Silva, Renata Duarte Almeida, Hévila Oliveira Salles, Karina Maria Olbrich dos Santos, Eliane Rolim Florentino, Flávia Carolina Alonso Buriti.
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|b Ilustr., graf. prikazi.
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|a Bibliografija: 35 jed.
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|a Sažetak.
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|a Kozja sirutka
|a Zakiseljavanje
|a Mliječni napitci
|a Lactobacillus casei
|a Streptococcus thermophilus
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|a Silva, Girlênia dos Santos
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|a Almeida, Renata Duarte
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|a Salles, Hévila Oliveira
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|a Olbrich dos Santos, Karina Maria
|4 aut
|9 HR-ZaNSK
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|a Rolim Florentino, Eliane
|4 aut
|9 HR-ZaNSK
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| 700 |
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|a Buriti, Flávia Carolina Alonso
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|t Mljekarstvo
|x 0026-704X
|g 68 (2018), 1 ; str. 21-29
|w nsk.(HR-ZaNSK)000011964
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|b B09/18
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|b boko2103
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|u https://hrcak.srce.hr/192296
|y Elektronička verzija članka
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