Instrumental texture of probiotic petit-suisse cheese: Influence of different combinations of gums;Textura instrumental de queijo petit-suisse potencialmente probiótico: Influência de diferentes combinações de gomas

Ciencia e Tecnologia de Alimentos

Volumn 26, Issue 2, 2006, Pages 386-393

  Maruyama, Larissa Yukie ^a   Cardarelli, Haíssa Roberta ^a   Buriti, Flávia Carolina Alonso ^a   Saad, Susana Marta Isay ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bifidobacterium; Dairy product; Firmness; Functional food; Hydrocolloids; Lactobacillus

Indexed keywords

BIFIDOBACTERIUM LONGUM; CYAMOPSIS TETRAGONOLOBA; LACTOBACILLUS ACIDOPHILUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33746821440     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612006000200022     Document Type: Article

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