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Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey-Based Cocoa Beverage.

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Bibliographic Details
Title: Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey-Based Cocoa Beverage.
Authors: Rekowsky BSDS; Program in Animal Science in the Tropics (PPGCAT), Federal University of Bahia, Salvador, Brazil.; Laboratory of Inspection and Technology of Milk and Dairy Products, Federal University of Bahia (UFBA), Salvador, Brazil., Gutiérrez-Álzate K; Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil.; Laboratory of Inspection and Technology of Milk and Dairy Products, Federal University of Bahia (UFBA), Salvador, Brazil., de Alencar JCG; Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil.; Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil., Paulino BN; Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil.; Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil., da Costa MP; Program in Animal Science in the Tropics (PPGCAT), Federal University of Bahia, Salvador, Brazil.; Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil.; Laboratory of Inspection and Technology of Milk and Dairy Products, Federal University of Bahia (UFBA), Salvador, Brazil.
Source: Journal of food science [J Food Sci] 2026 Apr; Vol. 91 (4), pp. e70999.
Publication Type: Journal Article
Journal Info: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1750-3841
DOI:10.1111/1750-3841.70999