Influence of the incorporation of fruit pulps over the fermented probiotic and prebiotic soy-based product features

• Grant number: 10/06416-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2010
• End date: November 30, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Susana Marta Isay Saad
• Grantee: Marina Morgado Simões de Campos
• Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , 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)

BEDANI, RAQUEL; CAMPOS, MARINA M. S.; CASTRO, INAR A.; ROSSI, ELIZEU A.; SAAD, SUSANA M. I.. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, v. 94, n. 1, p. 119-125, JAN 15 2014. (10/06416-6)