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DESENVOLVIMENTO DE CREAM CHEESE SIMBIÓTICO: CARACTERIZAÇÃO E PERFIL LIPÍDICO COM ÊNFASE EM ÁCIDO LINOLÉICO CONJUGADO
(Universidade Federal de Santa Maria, 2009-03-16)
Dairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was ...