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Refinado por: autor: Cruz, A remover Nome da Publicação: International Journal of Dairy Technology remover
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1
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
Material Type:
Artigo 		Adicionar ao Meu Espaço

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

Luciana Cecília Maganha Roice Eliana Rosim; Carlos Humberto Corassin; Adriano Gomes da Cruz; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira

International Journal of Dairy Technology Huntingdon v. 67, n. 1, p. 89-94, Feb. 2014

Huntingdon 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Via )(Acessar)

2
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Adriano Gomes da Cruz Rafael Silva Cadena; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira; Rodrigo Nunes Cavalcanti; Evandro Bona; Helena Maria Andre Bolini; Maria Aparecida Azevedo Pereira da Silva

International Journal Of Dairy Technology Malden v. 64, n. 4, p. 549-556, 2011

Malden 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Con )(Acessar)

3
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Adriano Gomes da Cruz Rafael Silva Cadena; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira; Rodrigo Nunes Cavalcanti; Evandro Bona; Helena Maria Andre Bolini; Maria Aparecida Azevedo Pereira da Silva

International Journal Of Dairy Technology Malden v. 64, n. 4, p. 549-556, 2011

Malden 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Con )(Acessar)

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Deste Autor:

  1. Oliveira, C
  2. Faria, J
  3. Cruz, A
  4. Bolini, H
  5. Cadena, R

Neste Assunto:

  1. Probióticos
  2. Oxigênio
  3. Glicose
  4. Análise Sensorial De Alimentos
  5. Iogurte

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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