Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese
Barbosa, Ilsa C, Oliveira, Maria E. G, Madruga, Marta S, Gullón, Beatriz, Pacheco, Maria T. B, Gomes, Ana M. P, Batista, Ana S. M, Pintado, Maria M. E, Souza, Evandro L, Queiroga, Rita C. R. E
Published in Food & function (12.10.2016)
Published in Food & function (12.10.2016)
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Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages
dos Santos, Bibiana A., Campagnol, Paulo C.B., Cavalcanti, Rodrigo N., Pacheco, Maria T.B., Netto, Flávia M., Motta, Eliana M.P., Celeguini, Renata M.S., Wagner, Roger, Pollonio, Marise A.R.
Published in Journal of food engineering (01.04.2015)
Published in Journal of food engineering (01.04.2015)
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