Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6405024 | LWT - Food Science and Technology | 2013 | 5 Pages |
Abstract
⺠Discrimination of yogurts toward the fat content using chemometric methods. ⺠Excellent performance relative to the full-fat class was obtained. ⺠Potential application for the dairy industry is suggested.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
A.G. Cruz, R.S. Cadena, M.B.V.B. Alvaro, A.S. Sant'Ana, C.A.F. Oliveira, J.A.F. Faria, H.M.A. Bolini, M.M.C. Ferreira,