Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream

Post time 2024-4-28 01:40:06

journal：Food Bioscience

Authors：Renata S. Dias; Celso F. Balthazar; Rodrigo N. Cavalcanti; Louise A. Sobral; Jessica F. Rodrigues; Roberto P.C. Neto; Maria Inês B. Tavares; Ana Paula B. Ribeiro; Renato Grimaldi; Celso Sant'Anna; Erick A. Esmerino; Tatiana C. Pimentel; Marcia Cristina Silva; Adriano G. Cruz

Published date：2022-4-

DOI：10.1016/j.fbio.2022.101564

PDF link：https://www.sciencedirect.com/sc ... 212429222000220/pdf

Article link：http://dx.doi.org/10.1016/j.fbio.2022.101564

Article Source：Elsevier BV。

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