Microorganisms for Functional Food

Por Fabio Minervini, Maria De Angelis
Publicado no Frontiers Research Topics (2016)

Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

Por Giuseppe Costantino, Maria Calasso, Fabio Minervini, Maria De Angelis
Publicado em 2020-10-01