<b>Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia
Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were eval...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Português |
| 出版事項: |
Universidade Estadual de Maringá
2015-01-01
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| シリーズ: | Acta Scientiarum: Technology |
| 主題: | |
| オンライン･アクセス: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/19744 |
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