Impact of the addition of Lactobacillus...

Journal of Food Processing and Preservation 2019 / 10

Impact of the addition of Lactobacillus casei and oligofructose on the quality parameters of orange juice and hibiscus tea mixed beverage

Miranda, Rayrinne Ferreira, Silva, Juliana Pereira, Machado, Ana Rita Fernandes, Silva, Emely Cruz, Souza, Rafaela Carvalho, Marcolino, Vanessa Aparecida, Klososki, Suellen Jensen, Pimentel, Tatiana C
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Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14249
Date:
October, 2019
File:
PDF, 505 KB
english, 2019
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