Probiotic Mascarpone-type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions
Author:
Affiliation:
1. Departamento de Ciência e Tecnologia de Alimentos; Universidade Federal de Santa Catarina; Rod. Admar Gonzaga, 1346, Itacorubi 88034-001 Florianópolis SC Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12457/fullpdf
Reference56 articles.
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2. Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin;Alves;International Journal of Dairy Technology,2013
3. Anonymous 1998 Mascarpone-type cheese. Definition of specificity, composition, characteristics
4. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels;Arango;Journal of Dairy Science,2013
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