Effect of whey protein concentrate and endogenous lactic acid bacteria in low-fat Coalho cheese.

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dc.contributorGIZELE ALMADA CRUZ, Universidade Federal do Ceará; LAURA MARIA BRUNO, CNPAT; GLEICE BEZERRA DE OLIVEIRA GADELHA, Universidade Federal do Ceará; PAULO MACIEL NETO, Universidade Federal do Ceará; LAYANE MACIEL ALVES, Instituto Federal do Ceará; JULIANE DÖERING GASPARIN CARVALHO, Universidade Federal do Ceará.
dc.creatorCRUZ, G. A.
dc.creatorBRUNO, L. M.
dc.creatorGADELHA, G. B. DE O.
dc.creatorMACIEL NETO, P.
dc.creatorLAYANE MACIEL ALVES
dc.creatorCARVALHO, J. D. G.
dc.date2021-01-01T09:03:20Z
dc.date2021-01-01T09:03:20Z
dc.date2020-12-31
dc.date2020
dc.date.accessioned2026-06-30T23:05:06Z
dc.identifierResearch, society and development, Vargem Grande Paulista, v. 9, n. 5, artigo e53953125, 13 p., 22 Mar. 2020.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1128903
dc.identifierDOI: https://doi.org/10.3348/rsd-v9i5.3125
dc.identifier.urihttp://hdl.handle.net/123456789/373760
dc.languageeng
dc.rightsopenAccess
dc.subjectQueijo regional
dc.subjectSubstitutos de gordura
dc.subjectPerfil de textura
dc.subjectRegional cheese
dc.subjectTexture profile
dc.subjectFat replacers
dc.titleEffect of whey protein concentrate and endogenous lactic acid bacteria in low-fat Coalho cheese.
dc.typeArtigo de periódico

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