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, 2008

Amsterdam 2008

Item não circula. Consulte sua biblioteca.(Acessar)