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Page 1
Lactose-free frozen yogurt: production and characteristics.
Acta Sci Pol Technol Aliment. 2017 Apr-Jun;16(2):171-179. doi: 10.17306/J.AFS.0478.
Acta Sci Pol Technol Aliment. 2017.
PMID: 28703957
Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers.
Skryplonek K, Henriques M, Gomes D, Viegas J, Fonseca C, Pereira C, Dmytrów I, Mituniewicz-Małek A.
Skryplonek K, et al. Among authors: viegas j.
J Dairy Sci. 2019 Sep;102(9):7838-7848. doi: 10.3168/jds.2019-16556. Epub 2019 Jun 27.
J Dairy Sci. 2019.
PMID: 31255280
Free article.
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Use of ultrafiltrated cow's whey for the production of whey cheese with Kefir or probiotics.
Pires AF, Marnotes NG, Bella A, Viegas J, Gomes DM, Henriques MHF, Pereira CJD.
Pires AF, et al. Among authors: viegas j.
J Sci Food Agric. 2021 Jan 30;101(2):555-563. doi: 10.1002/jsfa.10667. Epub 2020 Aug 6.
J Sci Food Agric. 2021.
PMID: 32672836
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Sheep's Butter and Correspondent Buttermilk Produced with Sweet Cream and Cream Fermented by Aromatic Starter, Kefir and Probiotic Culture.
Silva T, Pires A, Gomes D, Viegas J, Pereira-Dias S, Pintado ME, Henriques M, Pereira CD.
Silva T, et al. Among authors: viegas j.
Foods. 2023 Jan 10;12(2):331. doi: 10.3390/foods12020331.
Foods. 2023.
PMID: 36673423
Free PMC article.
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