FEASIBILITY OF UTILISING RICOTTA CHEESE WHEY IN CHOCOLATE ICE CREAM / VIABILIDADE DE UTILIZAÇÃO DO SORO DE QUEIJO RICOTA EM SORVETE DE CHOCOLATE

FEASIBILITY OF UTILISING RICOTTA CHEESE WHEY IN CHOCOLATE ICE CREAM / VIABILIDADE DE UTILIZAÇÃO DO SORO DE QUEIJO RICOTA EM SORVETE DE CHOCOLATE

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Veröffentlicht in:Brazilian Journal of Development 2020, Vol.6 (11), p.90865-90883
Hauptverfasser: Meneses, Roberta Barbosa de, Melo, Calionara Waleska Barbosa de, Pires, Tássia Cavalcanti, Melo, Thamires Santos, Maciel, Leonardo Fonseca, Rocha-Leão, Maria Helena Miguez da, Conte-Junior, Carlos Adam
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container_title Brazilian Journal of Development
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creator Meneses, Roberta Barbosa de
Melo, Calionara Waleska Barbosa de
Pires, Tássia Cavalcanti
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Maciel, Leonardo Fonseca
Rocha-Leão, Maria Helena Miguez da
Conte-Junior, Carlos Adam
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doi_str_mv 10.34117/bjdv6n11-482
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title FEASIBILITY OF UTILISING RICOTTA CHEESE WHEY IN CHOCOLATE ICE CREAM / VIABILIDADE DE UTILIZAÇÃO DO SORO DE QUEIJO RICOTA EM SORVETE DE CHOCOLATE
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