Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures
This work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum) yellow monbin flavored, to characterize the chemical composition and to evaluate the stability during refrigerated storage for...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Universidade Estadual de Londrina
2013-12-01
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Series: | Semina: Ciências Agrárias |
Subjects: | |
Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/13815 |