Potential of high pressure homogenisation on probiotic...

Journal of Functional Foods 2015 / 03 Vol. 13

Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

Burns, Patricia G., Patrignani, Francesca, Tabanelli, Giulia, Vinderola, Gabriel C., Siroli, Lorenzo, Reinheimer, Jorge A., Gardini, Fausto, Lanciotti, Rosalba
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Volume:
13
Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2014.12.037
Date:
March, 2015
File:
PDF, 823 KB
english, 2015
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