The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
Article first published online: 3 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 5, pages 1279–1286, May 2014
How to Cite
Borba, K. K. S., Silva, F. A., Madruga, M. S., de Cássia Ramos do Egypto Queiroga, R., de Souza, E. L. and Magnani, M. (2014), The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk. International Journal of Food Science & Technology, 49: 1279–1286. doi: 10.1111/ijfs.12432
- Issue published online: 11 APR 2014
- Article first published online: 3 DEC 2013
- Manuscript Accepted: 20 OCT 2013
- Manuscript Received: 8 JUL 2013
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