Viability of lactic acid bacteria in an innovative potentially synbiotic tomato dairy-based spread product (2011)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: TOMATE; BACTÉRIAS LÁTICAS; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 47, suppl. 1, p. 95 res. FC186, 2011
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
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ABNT
STALIANO, Cristina Dini; MARTINEZ, Rafael Chacon Ruiz; SAAD, Susana Marta Isay. Viability of lactic acid bacteria in an innovative potentially synbiotic tomato dairy-based spread product. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2011. -
APA
Staliano, C. D., Martinez, R. C. R., & Saad, S. M. I. (2011). Viability of lactic acid bacteria in an innovative potentially synbiotic tomato dairy-based spread product. Brazilian Journal of Pharmaceutical Sciences. São Paulo. -
NLM
Staliano CD, Martinez RCR, Saad SMI. Viability of lactic acid bacteria in an innovative potentially synbiotic tomato dairy-based spread product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 95 res. FC186. -
Vancouver
Staliano CD, Martinez RCR, Saad SMI. Viability of lactic acid bacteria in an innovative potentially synbiotic tomato dairy-based spread product. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 95 res. FC186. - Perfil microbiólogico de queijo minas frescal probiótico
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- Efeito de diferentes gomas sobre parâmetros de textura instrumental de queijo petit-suisse probiótico ao longo do armazenamento
- Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture
- Probiotics: current state and prospects
- Produção de manjar branco potencialmente probiótico
- A microbiota intestinal agradece
- Alimentos funcionais probióticos e prebióticos
- Effect of refrigeration, freezing and substitution of milk fat by inulin and whey protein concentrate on viability of Lactobacillus acidophilus in synbiotic guava mousses
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