Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis-Reference-Cited by-同舟云学术

Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis

Published:2017-04 Issue: Volume:149 Page:154-162
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Vianna Felipe S.,Canto Anna C.V.C.S.,da Costa-Lima Bruno R.C.,Salim Ana Paula A.A.,Costa Marion P.,Balthazar Celso F.,Oliveira Bruna R.,Rachid Rachel P.,Franco Robson M.,Conte-Junior Carlos A.,Silva Adriana C.O.

Funder

Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

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