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EVALUATION OF THE INFLUENCE OF THE ADDITION OF ABELMOSCHUS ESCULENTUS L. EXTRACT ON THE TEXTURE PROFILE OF YOGURT
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ISOLATION OF LACTIC ACID BACTERIA FROM COALHO CHEESE PRODUCED WITH RAW GOAT'S MILK AND EVALUATION OF LACTIC ACID PRODUCTION
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SLACAN 2023
ATIVIDADE ANTIMICROBIANA DE BACTÉRIA LÁTICA NATIVA (Lactiplantibacillus plantarum CNPC001) POTENCIALMENTE PROBIÓTICA FRENTE A Salmonella enterica serovar Typhimurium ATCC 14028
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SLACAN 2023
VIABILITY OF THE POTENTIALLY PROBIOTIC INDIGENOUS CULTURE Lactiplantibacillus plantarum CNPC003 IN CO-CULTURE WITH Streptococcus thermophilus in fermented goat milk with jaboticaba peel
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SLACAN 2023
INFLUENCE OF THE STORAGE TIME ON THE ANTIOXIDANT CAPACITY OF FERMENTED GOAT MILK WITH CO-CULTURE OF LACTIC ACID BACTERIA AND JABOTICABA (Myrciaria cauliflora) peel
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