Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures (2016)
- Authors:
- USP affiliated author: SAAD, SUSANA MARTA ISAY - FCF
- School: FCF
- Subjects: FERMENTAÇÃO; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Abstracts
- Conference title: Beneficial Microbes Conference
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ABNT
BEDANI, Raquel et al. Selective fermentation of okara soybean by product and amaranth flour by probiotic and starter cultures. 2016, Anais.. Amsterdam: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2016. . Acesso em: 03 jul. 2022. -
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: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
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 ;[citado 2022 jul. 03 ] -
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 ;[citado 2022 jul. 03 ] - Probióticos e prebióticos: o estado da arte
- Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei
- The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms
- In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams
- Scientific evidence for health effects attributed to the consumption of probiotics and prebiotics: an update for current perspectives and future challenges
- Gut microbiome approaches to treat obesity in humans
- Utilización de prebióticos en la industria de alimentos
- Ice-cream as a probiotic food carrier
- Não é remédio: leite com ômega 3 ainda é polêmico. [Depoimento]
- Probiotic minas cheese with L. acidophilus and/or B. lactis
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