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Gaino, Vanessa de Oliveira, Brazil
Vol 33, No 6Supl2 (2012)
- Articles
Probiotic “requeijão cremoso”: evaluation of Lactobacillus casei viability, physical-chemical composition and sensory acceptance
Abstract
PDF (Português (Brasil))
Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail:
semina.agrarias@uel.br
Este obra está licenciado com uma Licença
Creative Commons Atribuição-NãoComercial 4.0 Internacional
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