Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development-Reference-Cited by-同舟云学术

Technological features of Saccharomyces cerevisiae var. boulardii for potential probiotic wheat beer development

Published:2021-01 Issue: Volume:135 Page:110233
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Pereira de Paula Breno^ORCID,de Souza Lago Heitor,Firmino Laís,Fernandes Lemos Júnior Wilson José,Ferreira Dutra Corrêa Mariana,Fioravante Guerra André,Signori Pereira Karen,Zarur Coelho Maria Alice

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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4. Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices;Barat;International Journal of Dairy Technology,2018

5. Beer style guidelines;BJCP - Beer Judge Certification Program,2015

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