Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?-Reference-Cited by-同舟云学术

Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?

Published:2019-06 Issue: Volume:106 Page:186-193
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Miranda Rayrinne Ferreira,de Paula Marlon Memédio,da Costa Guilherme Mamede,Barão Carlos Eduardo^ORCID,da Silva Ana Carolina Ramos,Raices Renata Santana Lorenzo,Gomes Raquel Guttierres,Pimentel Tatiana Colombo

Funder

CNPq

Publisher

Elsevier BV

Subject

Food Science

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5. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour;Batista;Journal of Functional Foods,2017

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