SOYBEAN EXTRACT BEVERAGE FERMENTED WITH LACTOBACILLUS CASEI CULTURE AND VIABLE CELL COUNT
Microbiologia de Alimentos (MA)
vol. 1, 2013 -
12596
Publicações em outros proceedings
-
IUFoST
EVALUATION OF STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM LACTIS-SAB IN THE FERMENTATION OF SOYBEAN DRINK
-
IUFoST
USE OF RESPONSE SURFACE METHODOLOGY TO EVALUATE THE REDUCTION OF SODIUM AND ENERGY VALUE IN PREBIOTIC PETIT SUISSE CHEESE
-
slaca-2015
ATITUDE DOS CONSUMIDORES QUANTO A INGESTÃO DA BEBIDA FERMENTADA DE SOJA SIMBIÓTICA
