Effects of added Lactobacillus acidophilus and...

Food Research International 2015 / 8

Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

Meira, Quênia Gramile Silva, Magnani, Marciane, de Medeiros Júnior, Francisco Cesino, Queiroga, Rita de Cássia Ramos do Egito, Madruga, Marta Suely, Gullón, Beatriz, Gomes, Ana Maria Pereira, Pintado,
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2015.08.002
Date:
August, 2015
File:
PDF, 929 KB
english, 2015
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