Sensory acceptance of different formulations of synbiotic Petit-suisse cheese (2005)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Subjects: QUEIJO; LACTOBACILLUS
- Language: Português
- Imprenta:
- Source:
- Título do periódico: Revista Brasileira de Ciências Farmacêuticas
- ISSN: 1516-9332
- Volume/Número/Paginação/Ano: v. 41, supl.2, p. 43 res. FCF082, 2005
- Conference titles: Semana Farmacêutica de Ciência e Tecnologia da FCF-USP
-
ABNT
CARDARELLI, Haíssa Roberta et al. Sensory acceptance of different formulations of synbiotic Petit-suisse cheese. Revista Brasileira de Ciências Farmacêuticas. São Paulo: FCF-USP. . Acesso em: 17 abr. 2024. , 2005 -
APA
Cardarelli, H. R., Maruyama, L. Y., Buriti, F. C. A., Behrens, J. H., Castro, I. A. de, & Saad, S. M. I. (2005). Sensory acceptance of different formulations of synbiotic Petit-suisse cheese. Revista Brasileira de Ciências Farmacêuticas. São Paulo: FCF-USP. -
NLM
Cardarelli HR, Maruyama LY, Buriti FCA, Behrens JH, Castro IA de, Saad SMI. Sensory acceptance of different formulations of synbiotic Petit-suisse cheese. Revista Brasileira de Ciências Farmacêuticas. 2005 ; 41 43 res. FCF082.[citado 2024 abr. 17 ] -
Vancouver
Cardarelli HR, Maruyama LY, Buriti FCA, Behrens JH, Castro IA de, Saad SMI. Sensory acceptance of different formulations of synbiotic Petit-suisse cheese. Revista Brasileira de Ciências Farmacêuticas. 2005 ; 41 43 res. FCF082.[citado 2024 abr. 17 ] - Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
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