Probiotic “requeijão cremoso”: evaluation of Lactobacillus casei viability, physical-chemical composition and sensory acceptance<br> Requeijão cremoso probiótico: avaliação da viabilidade de Lactobacillus casei, da composição físico-química e aceitação sensorial
The objective of this work was the production of probiotic “requeijão cremoso” that keeps the physicalchemical and sensorial characteristics of the tradicional product, linked to the functional properties. Control (without probiotic addition) and probiotic “requeijão cremoso” added with Lactobacillu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2012-02-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13660 |