Lactose-free frozen yogurt: production and characteristics

• Autorzy: Skryplonek K. , Gomes D. , Viegas J. , Pereira C. , Henriques M.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2017
• Tom: 16
• Numer: 2
• Opis fizyczny: p.171-179,fig.,ref.

Twórcy

autor

Skryplonek K.

• Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Papieza Pawla VI 3, 71-459 Szczecin, Poland

autor

Gomes D.

• Department of Food Science and Technology, Polytechnic Institute of Coimbra, College of Agriculture, Bencanta 3045-601, Coimbra, Portugal

autor

Viegas J.

• Department of Food Science and Technology, Polytechnic Institute of Coimbra, College of Agriculture, Bencanta 3045-601, Coimbra, Portugal

autor

Pereira C.

• Department of Food Science and Technology, Polytechnic Institute of Coimbra, College of Agriculture, Bencanta 3045-601, Coimbra, Portugal

autor

Henriques M.

• Department of Food Science and Technology, Polytechnic Institute of Coimbra, College of Agriculture, Bencanta 3045-601, Coimbra, Portugal

Identyfikatory

DOI

10.17306/J.AFS.0478