Cheese as probiotic carrier: Technological aspects and benefits (2012)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: PROBIÓTICOS; ALIMENTOS FERMENTADOS
- Language: Inglês
- Imprenta:
- ISBN: 9781439850220
- Source:
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ABNT
BURITI, Flávia Carolina Alonso e SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Cheese as probiotic carrier: Technological aspects and benefits. Handbook of Animal-Based Fermented Food and Beverage Technology. Tradução . New York: CRC Press, 2012. . . Acesso em: 16 nov. 2024. -
APA
Buriti, F. C. A., Souza, C. H. B. de, & Saad, S. M. I. (2012). Cheese as probiotic carrier: Technological aspects and benefits. In Handbook of Animal-Based Fermented Food and Beverage Technology. New York: CRC Press. -
NLM
Buriti FCA, Souza CHB de, Saad SMI. Cheese as probiotic carrier: Technological aspects and benefits. In: Handbook of Animal-Based Fermented Food and Beverage Technology. New York: CRC Press; 2012. [citado 2024 nov. 16 ] -
Vancouver
Buriti FCA, Souza CHB de, Saad SMI. Cheese as probiotic carrier: Technological aspects and benefits. In: Handbook of Animal-Based Fermented Food and Beverage Technology. New York: CRC Press; 2012. [citado 2024 nov. 16 ] - Probióticos, prebióticos e simbióticos
- Comportamento de microrganismos probióticos e indicadores em queijo minas frescal probiótico
- Perfil de textura de queijo minas frescal processado com a adição de Lactobacillus casei
- Avaliação sensorial de queijo fresco cremoso simbiótico
- Efeito de diferentes gomas sobre parâmetros de textura instrumental de queijo "petit suisse" probiótico ao longo do armazenamento
- Bactérias probióticas melhoram qualidade do queijo Minas frescal
- Condições de processamento e comercialização de queijo-de-minas frescal
- Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
- Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
- Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
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