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Filtros : "LEITE (PROCESSAMENTO)" Limpar

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  • Artigo de periodico

    The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk (2009)

    Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de

    Source: International Journal of Dairy Technology. Unidade: FCF

    Subjects: PROBIÓTICOS, IOGURTE, LEITE (PROCESSAMENTO)

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    • ABNT

      OLIVEIRA, Ricardo Pinheiro de Souza et al. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, v. 62, n. 2, p. 195-203, 2009Tradução . . Disponível em: https://doi.org/10.1111/j.1471-0307.2009.00471.x. Acesso em: 12 fev. 2026.

    • APA

      Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62( 2), 195-203. doi:10.1111/j.1471-0307.2009.00471.x

    • NLM

      Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x

    • Vancouver

      Oliveira RP de S, Perego P, Converti A, Oliveira MN de. The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk [Internet]. International Journal of Dairy Technology. 2009 ; 62( 2): 195-203.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/j.1471-0307.2009.00471.x

  • Artigo de periodico

    Characterization of "Minas" fresh cheese enriched with calcium caseinate by pricinpal component analysis (2004)

    Tadini, Carmen Cecília

    Source: Brazilian Journal of Food Technology. Unidade: EP

    Subjects: ANÁLISE DE ALIMENTOS, ENGENHARIA DE ALIMENTOS, LATICÍNIOS, LEITE (PROCESSAMENTO), MODELOS MATEMÁTICOS, PROCESSAMENTO DE ALIMENTOS, QUEIJO (PRODUÇÃO)

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    • ABNT

      TADINI, Carmen Cecília. Characterization of "Minas" fresh cheese enriched with calcium caseinate by pricinpal component analysis. Brazilian Journal of Food Technology, v. 7, n. 2, p. 191-199, 2004Tradução . . Disponível em: http://bjft.ital.sp.gov.br/arquivos/artigos/v7nu177a.pdf. Acesso em: 12 fev. 2026.

    • APA

      Tadini, C. C. (2004). Characterization of "Minas" fresh cheese enriched with calcium caseinate by pricinpal component analysis. Brazilian Journal of Food Technology, 7( 2), 191-199. Recuperado de http://bjft.ital.sp.gov.br/arquivos/artigos/v7nu177a.pdf

    • NLM

      Tadini CC. Characterization of "Minas" fresh cheese enriched with calcium caseinate by pricinpal component analysis [Internet]. Brazilian Journal of Food Technology. 2004 ; 7( 2): 191-199.[citado 2026 fev. 12 ] Available from: http://bjft.ital.sp.gov.br/arquivos/artigos/v7nu177a.pdf

    • Vancouver

      Tadini CC. Characterization of "Minas" fresh cheese enriched with calcium caseinate by pricinpal component analysis [Internet]. Brazilian Journal of Food Technology. 2004 ; 7( 2): 191-199.[citado 2026 fev. 12 ] Available from: http://bjft.ital.sp.gov.br/arquivos/artigos/v7nu177a.pdf
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