Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar (2014)
- Authors:
- USP affiliated authors: ROSIM, ROICE ELIANA - FZEA ; CORASSIN, CARLOS HUMBERTO - FZEA ; OLIVEIRA, CARLOS AUGUSTO FERNANDES DE - FZEA
- Unidade: FZEA
- DOI: 10.1111/1471-0307.12087
- Subjects: LEITE FERMENTADO; PROBIÓTICOS; QUALIDADE DOS ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Huntingdon
- Date published: 2014
- Source:
- Título: International Journal of Dairy Technology
- ISSN: 1471-0307
- Volume/Número/Paginação/Ano: v. 67, n. 1, p. 89-94, Feb. 2014
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MAGANHA, Luciana Cecília et al. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology, v. 67, n. 1, p. 89-94, 2014Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12087. Acesso em: 28 dez. 2025. -
APA
Maganha, L. C., Rosim, R. E., Corassin, C. H., Cruz, A. G. da, Faria, J. de A. F., & Oliveira, C. A. F. de. (2014). Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology, 67( 1), 89-94. doi:10.1111/1471-0307.12087 -
NLM
Maganha LC, Rosim RE, Corassin CH, Cruz AG da, Faria J de AF, Oliveira CAF de. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar [Internet]. International Journal of Dairy Technology. 2014 ; 67( 1): 89-94.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1111/1471-0307.12087 -
Vancouver
Maganha LC, Rosim RE, Corassin CH, Cruz AG da, Faria J de AF, Oliveira CAF de. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar [Internet]. International Journal of Dairy Technology. 2014 ; 67( 1): 89-94.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1111/1471-0307.12087 - The ability of different Saccharomyces cerevisiae based products to reduce aflatoxin M1 in milk produced by dairy cows
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Informações sobre o DOI: 10.1111/1471-0307.12087 (Fonte: oaDOI API)
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