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 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; CASTRO, Inar Alves de; 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, Oxford, v. 43, n. 9, p. 1560-1568, 2008. DOI: 10.1111/j.1365-2621.2007.01585.x. -
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. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568. -
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. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568. - Sensory acceptance of different formulations of synbiotic Petit-suisse cheese
- Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse
- Innovative açaí (Euterpe oleracea, Mart., Arecaceae) functional frozen dessert exhibits high probiotic viability throughout shelf-life and supplementation with inulin improves sensory acceptance
- Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
- 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
- Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
- Effect of milk replacement by soy and/or whey protein isolate on sensory acceptance of synbiotic apple ice-cream
- 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
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
