Can lutein replace annatto in the manufacture of Prato cheese?-Reference-Cited by-同舟云学术

Can lutein replace annatto in the manufacture of Prato cheese?

Published:2016-05 Issue: Volume:68 Page:349-355
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Sobral Denise,Bueno Costa Renata Golin,Machado Gisela Magalhães,Jacinto de Paula Junio Cesar,Martins Teodoro Vanessa Aglaê,Nunes Natália Moreira,dos Santos Pires Ana Clarissa,Pinto Maximiliano Soares

Funder

Fundação de Amparo à Pesquisa do estado de Minas Gerias

Conselho Nacional de Deenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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4. Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12;Chaves;International Dairy Journal,2016

5. Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening;Cichoscki;Food Control,2002

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