Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions-Reference-Cited by-同舟云学术

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Published:2015-10 Issue: Volume:76 Page:828-838
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Meira Quênia Gramile Silva,Magnani Marciane,de Medeiros Júnior Francisco Cesino,Queiroga Rita de Cássia Ramos do Egito,Madruga Marta Suely,Gullón Beatriz,Gomes Ana Maria Pereira,Pintado Maria Manuela Estevez,de Souza Evandro Leite

Funder

National Council of Technological and Scientific Development — CNPq (Brazil)

Coordination for Improvement of Higher Level Personnel — CAPES (Brazil)

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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