Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
A.A. Gomes, S.P. Braga, A.G. Cruz, R.S. Cadena, P.C.B. Lollo, C. Carvalho, J. Amaya-Farfán, J.A.F. Faria, H.M.A. BoliniVolume:
94
Year:
2011
Language:
english
DOI:
10.3168/jds.2011-4175
File:
PDF, 186 KB
english, 2011