Incorporation of<i> Lactobacillus acidophilus</i> in Minas fresh cheese and its implications for textural and sensorial properties during storage

Buriti‚ F.C.A.; Da Rocha‚ J.S.; Saad‚ S.M.I.

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(Reference retrieved automatically from Google Scholar through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage

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Author(s):	Buriti‚ F.C.A. ; Da Rocha‚ J.S. ; Saad‚ S.M.I. Total Authors: 3
Document type:	Journal article
Source:	INTERNATIONAL DAIRY JOURNAL; v. 15, n. 12, p. 1279-1288, 2005.

FAPESP's process:	02/11294-0 - Synbiotic fresh cheese
Grantee:	Flávia Carolina Alonso Buriti
Support Opportunities:	Scholarships in Brazil - Master

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