Lais Fernanda Batista | SLACA 2019 | Galoá Proceedings

Postgraduate student from Food Science and Technology, Department of Food Technology, Federal University of Viçosa (UFV) – MG

Lais Fernanda Batista

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OPTIMIZATION OF NON-FAT GREEK YOGURT BASED ON TEXTURAL PROPERTIES
Lais Fernanda Batista ¹
Mariana Ferreira Silva ²
Israel Jovino Caneschi ²
NILDA DE FÁTIMA FERREIRA SOARES ³
Ana Clarissa dos Santos Pires ³
Márcia Cristina Teixeira Ribeiro Vidigal ³
¹ Postgraduate student from Food Science and Technology, Department of Food Technology, Federal University of Viçosa (UFV) – MG
² Graduate student Food Engineering, Department of Food Technology, Federal University of Viçosa (UFV) – MG
³ Professor from the Department of Food Technology, Federal University of Viçosa (UFV) – MG
vol. 4, 2019 -
114748

5. Process Engeineering and Emerging Technologies (ET)

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