Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; Inar Alves de Castro; Susana Marta Isay Saad
LWT - Food Science and Technology Amsterdam v.41, n.6, p.1037-1046, 2008Amsterdam 2008
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