Sensory evaluation of ovine milk yoghurt with inulin addition-Reference-Cited by-同舟云学术

Sensory evaluation of ovine milk yoghurt with inulin addition

Published:2015-01-19 Issue:2 Volume:68 Page:281-290
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Balthazar Celso Fasura¹,Gaze Leonardo Varon¹,Azevedo da Silva Hugo Leandro¹,Pereira Camila Serva¹,Franco Robson Maia¹,Conte-Júnior Carlos Adam¹,de Freitas Mônica Queiroz¹,de Oliveira Silva Adriana Cristina¹

Affiliation:

1. Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference58 articles.

1. Sensorial acceptance and characterization of goat's milk frozen yogurt with addition of probiotic culture and prebiotic;Alves;Ciência Rural,2009

2. Resolution RDC n.2 approving the technical regulation bioactive substances and isolated probiotics claim with functional and or health;ANVISA,2002

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