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Utilización del suero de mantequilla y suero ácido para la elaboración del yogurt griego 

Figueroa-Nieves, Jesenia M. (2019-05-14)
El YG es un yogurt regular al cual se le remueve el suero. Es más costoso producirlo debido a su bajo rendimiento. El objetivo de esta investigación es sustituir la leche por SM y SA en su elaboración. Se realizaron 3 ...

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AuthorBenítez-Ayala, Elisa M. (1)Figueroa-Nieves, Jesenia M. (1)Flores-Hernández, Marinée (1)Itara-Rodríguez, Luis O. (1)Ortiz-Alemán, Carlos I. (1)Otero-Franqui, Angel (1)Rivera-Reyes, Minerva (1)Rodríguez-Rivera, Arnaldo J. (1)Siberio-Pérez, Lurdes G. (1)Tapie-Canacuan, Gladys Del S. (1)... View MoreAdvisor
Ponce de León-González, Leyda (11)
KeywordsLeche (2)Suero ácido (2)Análisis proximal (1)Análisis sensorial (1)Bifidobacterial (1)Congelado (1)Dairy microbiology (1)Dulce de leche (1)Fat content (1)Fermentación (1)... View MoreSubject HeadingButtermilk (1)Cheese -- Composition (1)Cheese industry -- Puerto Rico (1)Dairy products industry -- Puerto rico (1)Food--Sensory evaluation (1)Frozen desserts--Analysis (1)Greek yogurt (1)Kefir. (1)Milk -- Microbiology (1)Milk -- Pasteurization (1)... View MoreTypeThesis (11)Date2010 - 2020 (9)2006 - 2009 (2)DepartmentDepartment of Food Science and Technology (11)Program
Food Science and Technology Program (11)
CollectionTheses & Dissertations (11)

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