Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics
Autor
López Ruiz, Ángel Luis
Ruiz Morales, Francisco de Asís
Ruiz Pérez-Cacho, P.
Galán-Soldevilla, Hortensia
Editor
MDPIFecha
2023Materia
Dairy productLactose-free product
Physicochemical composition
Sensory profile