Marta Suely Madruga-rekin lankidetzan egindako argitalpenak (2)

2016

  1. 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

    Food and Function, Vol. 7, Núm. 10, pp. 4356-4371

2015

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

    Food Research International, Vol. 76, pp. 828-838