Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina-Reference-Cited by-同舟云学术

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Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina

Published:2008-03 Issue:1 Volume:44 Page:75-84
ISSN:1516-9332
Container-title:Revista Brasileira de Ciências Farmacêuticas
language:en
Short-container-title:Rev. Bras. Cienc. Farm.

Author:

Buriti Flávia Carolina Alonso,Cardarelli Haíssa Roberta,Saad Susana Marta Isay

Publisher

FapUNIFESP (SciELO)

Subject

Pharmaceutical Science,Pharmacology,Pharmaceutical Science,Pharmacology

Link

http://www.scielo.br/pdf/rbcf/v44n1/a09v44n1.pdf

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