Develop a whey Drink Fermented with the addition of Aloe vera juice and Fruit Pulp
This work had as objective to develop a hypocaloric fermented whey drink with the addition of aloe juice, soursop pulp and probiotics cultures The raw materials were: sweet whey, soursop pulp (Annona muricata L), aloe juice (Aloe vera, B) artificial sweetener of the signature Splenda and the probiot...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Spanish |
| Published: |
Universidad de Oriente
2017-01-01
|
| Series: | Tecnología Química |
| Subjects: | |
| Online Access: | http://revistas.uo.edu.cu/index.php/tq/article/view/1919 |