Repositório Institucional da Universidade Federal de Sergipe
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Desenvolvimento e caracterização físico-química e sensorial de sorvete à base de kefir de leite de cabra e mangaba
The search for foods that combine flavor, nutritional value, and functionality has driven growth in the food industry. In this context, kefir stands out due to its benefits for intestinal and immune health. Goat milk, with better digestibility and lower allergenicity than cow’s milk, emerges as a
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