Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Molecular Biology,Molecular Medicine,Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s12602-020-09731-x.pdf
Reference32 articles.
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3. Considine T, Noisuwan A, Hemar Y et al (2011) Rheological investigations of the interactions between starch and milk proteins in model dairy systems: a review. Food Hydrocoll 25:2008–2017. https://doi.org/10.1016/j.foodhyd.2010.09.023
4. Balthazar CF, Silva HLA, Esmerino EA et al (2018) The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chem 246:464–472. https://doi.org/10.1016/j.foodchem.2017.12.002
5. Tavares Estevam AC, de Almeida MC, de Oliveira TA et al (2017) Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents. Food Funct 8:3075–3082. https://doi.org/10.1039/C7FO00776K
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