Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus

Author:

Machado Tamires Alcântara Dourado Gomes,de Oliveira Maria Elieidy Gomes,Campos Maria Isabel Ferreira,de Assis Paloma Oliveira Antonino,de Souza Evandro Leite,Madruga Marta Suely,Pacheco Maria Teresa Bertoldo,Pintado Maria Manuela Estevez,Queiroga Rita de Cássia Ramos do Egypto

Funder

Coordination for Higher Education Personnel Training

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. Compendium of methods for the microbiological examination of foods;A.P.H.A,2001

3. Consumer perception of functional foods: A conjoint analysis with probiotics;Annunziata;Food Quality Preference,2013

4. Sensory and physicochemical properties of commercial samples of honey;Anupama;Food Research,2003

5. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin;Balthazar;Journal of Dairy Science,2016

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