| 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
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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,