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Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum

  • aly E
  • Darwish A
  • Tawfek M
Egyptian Journal of Food Science (2019) 0(0) 0-0
DOI: 10.21608/ejfs.2019.17601.1024
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Abstract

The current research aimed at developing different beverages through exploitation of sweet whey and incorporation of different proportions of cactus pear juice (10, 20 and 30 %, …

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aly, E., Darwish, A., & Tawfek, M. (2019). Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum. Egyptian Journal of Food Science, 0(0), 0–0. https://doi.org/10.21608/ejfs.2019.17601.1024

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