Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures (2016)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: FERMENTAÇÃO; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Abstracts
- Conference titles: Beneficial Microbes Conference
-
ABNT
BEDANI, Raquel; ALBUQUERQUE, Marcela Albuquerque Cavalcanti de; VIEIRA, Antônio Diogo Silva; SAAD, Susana Marta Isay. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. Anais.. Amsterdam: [s.n.], 2016. -
APA
Bedani, R., Albuquerque, M. A. C. de, Vieira, A. D. S., & Saad, S. M. I. (2016). Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. In Abstracts. Amsterdam. -
NLM
Bedani R, Albuquerque MAC de, Vieira ADS, Saad SMI. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. Abstracts. 2016 ; -
Vancouver
Bedani R, Albuquerque MAC de, Vieira ADS, Saad SMI. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. Abstracts. 2016 ; - Viability of probiotic strains in a non-dairy rice-based synbiotic dessert
- Cultura probiótica mista com ação positiva
- Probióticos e prebióticos em alimentos: fundamentos e aplicações tecnológicas
- Behavior of probiotic strains in different soy-based products during refrigerated storage
- Influence of the incorporation of fruit pulps on probiotic potential of a fermented synbiotic soy-based product
- Effect of different food matrices on the survival of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12 under in vitro gastrointestinal simulated resistance assay
- Leites fermentados e iogurtes probióticos e prebióticos
- Alimentos com bactérias ajudam a prevenir doenças [Depoimento a leandro Gouveia]
- Probióticos & prebióticos: o estado da arte
- Cheese as probiotic carrier: Technological aspects and benefits
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