Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
ABCD PBi
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Autor:
Cínthia Hoch Batista de Souza
Flávia Carolina Alonso Buriti
;
Jorge Herman Behrens
;
Susana Marta Isay Saad
Assuntos:
QUEIJO
;
LACTOBACILLUS
;
ALIMENTOS FUNCIONAIS
É parte de:
International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008
Editor:
Oxford
Data de criação/publicação:
2008
Formato:
p.871-877.
Idioma:
Inglês