Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus (2015)
- Authors:
- USP affiliated authors: BOGSAN, CRISTINA STEWART BITTENCOURT - FCF ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidade: FCF
- Subjects: LACTOBACILLUS; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Publisher: Sociedade Brasileira de Microbiologia
- Publisher place: São Paulo
- Date published: 2015
- Source:
- Título: Anais
- Conference titles: Congresso Brasileiro de Microbiologia
-
ABNT
SILVA, Thamires Maria Simões et al. Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus. 2015, Anais.. São Paulo: Sociedade Brasileira de Microbiologia, 2015. Disponível em: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm. Acesso em: 04 mar. 2026. -
APA
Silva, T. M. S., Perina, N. P., Bogsan, C. S. B., & Oliveira, M. N. de. (2015). Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus. In Anais. São Paulo: Sociedade Brasileira de Microbiologia. Recuperado de http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm -
NLM
Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus [Internet]. Anais. 2015 ;[citado 2026 mar. 04 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm -
Vancouver
Silva TMS, Perina NP, Bogsan CSB, Oliveira MN de. Whey addition in dairy products beneficially affects the viability of Lactobacillus acidophilus [Internet]. Anais. 2015 ;[citado 2026 mar. 04 ] Available from: http://sbmicrobiologia.org.br/cd28cbm/indiceautor.htm - Addition of strawberry, raspberry and “Pitanga” pulps improves the physical properties of symbiotic yoghurts
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