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Refinado por: Nome da Publicação: International Journal of Food Science and Technology remover assunto: Lactobacillus remover
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1
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
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Artigo 		Adicionar ao Meu Espaço

Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis

Sabrina Barros de Mattos Corrêa Inar Alves de Castro; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.9, p.1560-1568, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

2
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures

Sabrina da Silva Sabo Attilio Converti; Svetoslav Dimitrov Todorov; José Manuel Domínguez; Ricardo Pinheiro de Souza Oliveira

International Journal of Food Science and Technology Hoboken v. 50, p. 864–870, 2015

Hoboken 2015

Item não circula. Consulte sua biblioteca.(Acessar)

4
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

5
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis

Sabrina Barros de Mattos Corrêa Inar Alves de Castro; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.9, p.1560-1568, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

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Assunto 

  1. Alimentos Funcionais  (4)
  2. Queijo  (2)
  3. Probióticos  (1)
  4. Suplementação Alimentar  (1)
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Deste Autor:

  1. Saad, S
  2. Corrêa, S
  3. Behrens, J
  4. Buriti, F
  5. Castro, I

Neste Assunto:

  1. Alimentos Funcionais
  2. Queijo
  3. Probióticos
  4. Suplementação Alimentar

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

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