Influence of the Addition of Lactobacillus Acidophilus La-05, Bifidobacterium Animalis Subsp Lactis Bb-12 and Inulin on the Technological, Physicochemical, Microbiological and Sensory Features of Creamy Goat Cheese

AuthID
 P-00M-677
10
Author(s)
Barbosa, IC
·
Oliveira, MEG
·
Madruga, MS
·
Batista, ASM
·
Souza, EL
·
Document Type
Article
Year published
2016
Published
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 7, Issue: 10, Pages: 4356-4371 (16)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84991511106
Wos: WOS:000386236000024
Source Identifiers
ISSN: 2042-6496
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