The effect of high hydrostatic pressure in the processing of probiotic low fat yogurt

• Grant number: 03/00297-1
• Support Opportunities: Scholarships abroad - Research
• Start date: March 04, 2004
• End date: December 23, 2004
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Ana Lúcia Barretto Penna
• Grantee: Ana Lúcia Barretto Penna
• Host Investigator: Gustavo Barbosa Canovas
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Institution abroad: Washington State University (WSU), United States