Production procedure of a fermented milky drink using lactosuero

Article

Abstract: The present work was carried out with the objective of designing a fermented dairy beverage using wh

Palabras claves:

acidity, Milky drink, Ph, Serum Lactum, Stabilizer

Autores:

Benítez I., Montesdeoca R., Raúl Guevara, V. Guillermo Guevara

Fuentes:

scopus