Sustainable development of dairy-based functional beverages enriched with bee pollen: a circular economy approach Article Swipe
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Eliara Acipreste Hudson
,
H. S. dos Santos
,
Laís Fernanda Batista
,
Jaqueline de Paula Rezende
,
Kely de Paula Correa
,
Izabela Maria Montezano de Carvalho
,
Márcia Cristina Aquino Teixeira
,
Ana Clarissa dos Santos Pires
·
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.1039/d5fb00337g
· OA: W4414777823
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.1039/d5fb00337g
· OA: W4414777823
The substitution of 37.5% of milk with buttermilk, whey, or their blend improved the physicochemical properties of fermented dairy beverages while maintaining sensory acceptance.
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