Evaluation of the health benefits of consumption of extruded tannin sorghum with unfermented probiotic milk in individuals with chronic kidney disease

Author:

Lopes Rita de Cássia Stampini Oliveira,de Lima Samara Letícia Silva,da Silva Bárbara Pereira,Toledo Renata Celi Lopes,Moreira Maria Eliza de Castro,Anunciação Pamella Cristine,Walter Eduardo Henrique Miranda,Carvalho Carlos Wanderlei Piler,Queiroz Valéria Aparecida Vieira,Ribeiro Andréia Queiroz,Martino Hércia Stampini Duarte

Funder

Foundation for Research Support of Minas Gerais

Coordination for the Improvement of Higher Education Personnel

National Counsel of Technological and Scientific Development

Embrapa Maize and Sorghum

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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5. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt–A review;Ashraf;International Journal of Food Microbiology,2011

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