Effects of Added Lactobacillus Acidophilus and Bifidobacterium Lactis Probiotics on the Quality Characteristics of Goat Ricotta and Their Survival Under Simulated Gastrointestinal Conditions

AuthID
 P-00G-R4V
9
Author(s)
Silva Meira, QGS
·
Magnani, M
·
de Medeiros Junior, FC
·
Ramos do Egito Queiroga, RDRD
·
Madruga, MS
·
de Souza, EL
Document Type
Article
Year published
2015
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 76, Pages: 828-838 (11)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84952975882
Wos: WOS:000361924500061
Source Identifiers
ISSN: 0963-9969
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