Evaluation of the inclusion of milk powder and sacharose on the viability of probiotic bacteria and the quality of the skim yoghurt

• Grant number: 07/06353-1
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2008
• End date: February 28, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Carlos Augusto Fernandes de Oliveira
• Grantee: Luciana Cecilia Maganha
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MAGANHA, LUCIANA C.; ROSIM, ROICE E.; CORASSIN, CARLOS H.; CRUZ, ADRIANO G.; FARIA, JOSE A. F.; OLIVEIRA, CARLOS A. F.. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 67, n. 1, p. 89-94, FEB 2014. (07/06353-1)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

MAGANHA, Luciana Cecilia. Effect of milk powder and sugar inclusion on the viability of probiotic bacteria in fermented skim milk. 2010. Master's Dissertation - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.