"Petit suisse" cheese from kefir: an alternative...

Food Science and Technology (Campinas) 2012 / 09 Vol. 32; Iss. 3

"Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity

Santos, Thanise Sabrina Souza, Martins, Joice de Fátima Laureano, Rocha, Daniela Mayumi Usuda Prado, Moreira, Ana Vládia Bandeira
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Volume:
32
Journal:
Food Science and Technology (Campinas)
DOI:
10.1590/S0101-20612012005000077
Date:
September, 2012
File:
PDF, 422 KB
2012
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