Viability of probiotic and starter microorganisms in a soy-based product (2011)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Assunto: PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 47, suppl. 1, p. 13 res. FCF021, 2011
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
-
ABNT
MATIAS, Natalia Silva e BEDANI, Raquel e SAAD, Susana Marta Isay. Viability of probiotic and starter microorganisms in a soy-based product. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 15 jan. 2026. , 2011 -
APA
Matias, N. S., Bedani, R., & Saad, S. M. I. (2011). Viability of probiotic and starter microorganisms in a soy-based product. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Matias NS, Bedani R, Saad SMI. Viability of probiotic and starter microorganisms in a soy-based product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 13 res. FCF021.[citado 2026 jan. 15 ] -
Vancouver
Matias NS, Bedani R, Saad SMI. Viability of probiotic and starter microorganisms in a soy-based product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 13 res. FCF021.[citado 2026 jan. 15 ] - Probióticos: um universo em expansão [Depoimento à Maurício Brum]
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- Ice-cream as a probiotic food carrier
- Effect of goat milk and fresh cheese matrix on the survival of Bifidobacterium animalis subsp. lactis Bb-12 to simulated gastrointestinal conditions
- Influência de uma mistura prebótica na viabilidade de probióticos, características físico-químicas e sensoriais de queijo petit-suiss de açaí
- In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams
- Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
- Avaliação sensorial de queijo fresco cremoso simbiótico
- Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids
- Efeito de diferentes gomas sobre parâmetros de textura instrumental de queijo petit-suisse probiótico ao longo do armazenamento
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