Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
- Autores:
- Autores USP: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1111/j.1365-2621.2007.01585.x
- Assuntos: LACTOBACILLUS; ALIMENTOS FUNCIONAIS
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: International Journal of Food Science and Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v.43, n.9, p.1560-1568, 2008
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 19 set. 2024. -
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x -
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 set. 19 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x -
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 set. 19 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x - Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
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Informações sobre o DOI: 10.1111/j.1365-2621.2007.01585.x (Fonte: oaDOI API)
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