Viability of bacteria (starter and probiotics) in beverages made with yogurt and mango pulp by Paula de Paula Menezes Barbosa, Darlila Aparecida Gallina

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Probiotic yogurt with red fruit pulp: physical chemical and microbiological characterization, sensory acceptability and probiotics viability by Darlila Aparecida Gallina, Rita Cássia S. Celeste Ormenese, Aline Oliveira Garcia

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Comparação de métodos para determinação do extrato seco total em doce de leite pastoso by Darlila Aparecida Gallina, Adriane Dyck Rogalsky, Adriana Torres Silva e Alves

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Development and characterization of probiotic fermented smoothie beverage by Darlila Aparecida Gallina, Paula de Paula Menezes Barbosa, Rita de Cássia Salvucci Celeste Ormenese, Aline de Oliveira Garcia

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Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage by Darlila Aparecida Gallina, Maria Teresa Bertoldo Pacheco, Paula de Paula Menezes Barbosa, Maria Manuela Faria Amorim, Alejandra Cardelle Cobas

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Development of probiotic yoghurts with high protein content by ultrafiltration by Thaís Marini, Darlila Aparecida Gallina, Elizabeth Harumi Nabeshima, Alexandre Nunes Ponezi, Katya Anaya, Adriane Elisabete Costa Antunes, Maria Teresa Bertoldo Pacheco

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