Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage (2011)
- Authors:
- USP affiliated authors: ALCANTARA, MARIA REGINA - IQ ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidades: IQ; FCF
- DOI: 10.3168/jds.2011-4366
- Subjects: PROBIÓTICOS; ALIMENTOS FORTIFICADOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Dairy Science
- ISSN: 0022-0302
- Volume/Número/Paginação/Ano: v. 94, n. 11, p. 5330-5340, 2011
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
MARAFON, Ana Paula et al. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, v. 94, n. 11, p. 5330-5340, 2011Tradução . . Disponível em: https://doi.org/10.3168/jds.2011-4366. Acesso em: 24 jan. 2026. -
APA
Marafon, A. P., Sumi, A., Granato, D., Alcântara, M. R., Tamime, A. Y., & Oliveira, M. (2011). Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, 94( 11), 5330-5340. doi:10.3168/jds.2011-4366 -
NLM
Marafon AP, Sumi A, Granato D, Alcântara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2026 jan. 24 ] Available from: https://doi.org/10.3168/jds.2011-4366 -
Vancouver
Marafon AP, Sumi A, Granato D, Alcântara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2026 jan. 24 ] Available from: https://doi.org/10.3168/jds.2011-4366 - Fatores de qualidade de leites fermentados probrióticos durante e após a fermentação
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Informações sobre o DOI: 10.3168/jds.2011-4366 (Fonte: oaDOI API)
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