Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: LEITE FERMENTADO, PROBIÓTICOS, QUALIDADE DOS ALIMENTOS
ABNT
MAGANHA, Luciana Cecília et al. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology, v. 67, n. 1, p. 89-94, 2014Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12087. Acesso em: 19 abr. 2024.APA
Maganha, L. C., Rosim, R. E., Corassin, C. H., Cruz, A. G. da, Faria, J. de A. F., & Oliveira, C. A. F. de. (2014). Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar. International Journal of Dairy Technology, 67( 1), 89-94. doi:10.1111/1471-0307.12087NLM
Maganha LC, Rosim RE, Corassin CH, Cruz AG da, Faria J de AF, Oliveira CAF de. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar [Internet]. International Journal of Dairy Technology. 2014 ; 67( 1): 89-94.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1471-0307.12087Vancouver
Maganha LC, Rosim RE, Corassin CH, Cruz AG da, Faria J de AF, Oliveira CAF de. Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar [Internet]. International Journal of Dairy Technology. 2014 ; 67( 1): 89-94.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1471-0307.12087