Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

  1. Meira, Q.G.S.
  2. Magnani, M.
  3. de Medeiros Júnior, F.C.
  4. Queiroga, R.D.C.R.D.E.
  5. Madruga, M.S.
  6. Gullón, B.
  7. Gomes, A.M.P.
  8. Pintado, M.M.E.
  9. de Souza, E.L.
Revista:
Food Research International

ISSN: 0963-9969

Any de publicació: 2015

Volum: 76

Pàgines: 828-838

Tipus: Article

DOI: 10.1016/J.FOODRES.2015.08.002 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus