Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture (2008)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1111/j.1365-2621.2007.01534.x
- Subjects: QUEIJO; LACTOBACILLUS; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: International Journal of Food Science and Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v.43, n.5, p.871-877, 2008
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SOUZA, Cínthia Hoch Batista de; BURITI, Flávia Carolina Alonso; BEHRENS, Jorge Herman; SAAD, Susana Marta Isay. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, Oxford, v. 43, n. 5, p. 871-877, 2008. DOI: 10.1111/j.1365-2621.2007.01534.x. -
APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2008). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, 43( 5), 871-877. doi:10.1111/j.1365-2621.2007.01534.x -
NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877. -
Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877. - Viability of probiotic strains in a non-dairy rice-based synbiotic dessert
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- Behavior of probiotic strains in different soy-based products during refrigerated storage
- Influence of the incorporation of fruit pulps on probiotic potential of a fermented synbiotic soy-based product
- Effect of different food matrices on the survival of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12 under in vitro gastrointestinal simulated resistance assay
- Leites fermentados e iogurtes probióticos e prebióticos
- Alimentos com bactérias ajudam a prevenir doenças [Depoimento a leandro Gouveia]
- Probióticos & prebióticos: o estado da arte
- Cheese as probiotic carrier: Technological aspects and benefits
Informações sobre o DOI: 10.1111/j.1365-2621.2007.01534.x (Fonte: oaDOI API)
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