Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics

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Author

López Ruiz, Ángel Luis

Ruiz Morales, Francisco de Asís

Ruiz Pérez-Cacho, P.

Galán-Soldevilla, Hortensia

Publisher

MDPI

Date

2023

Subject

Dairy product
Lactose-free product
Physicochemical composition
Sensory profile

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URI

http://hdl.handle.net/10396/24830

Fuente

Foods, 12(5), 996 (2023)

Versión del Editor

https://doi.org/10.3390/foods12050996

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