Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1111/j.1365-2621.2007.01585.x
- Subjects: LACTOBACILLUS; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Imprenta:
- Source:
- Título: 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: 08 nov. 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 nov. 08 ] 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 nov. 08 ] 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
- Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
- A probiotic soy-based innovative product as an alternative to petit-suisse cheese
- Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream
- Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
- Effect of inulin and okara flour on sensory acceptance of a fermented soy product
- Sensory acceptance of different formulations of symbiotic petit-suisse cheese
- Sobrevivência de probióticos em sobremesa congelada a base de açaí e sua influência na aceitabilidade sensorial do produto potencialmente probiótico e simbiótico
- Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses
- FCF cria sobremesa inédita de açaí benéfica à saúde
Informações sobre o DOI: 10.1111/j.1365-2621.2007.01585.x (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
