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Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics
Biological, physicochemical and textural parameters of a Panela cheese with and without probiotics (LSB-c and C-c) were analyzed during 15 days of storage at 4 °C. Changes in cohesiveness, hardness, springiness, and chewiness were measured by texture profile analysis. Additionally, moisture, pH, nit...
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| 出版年: | Foods |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7589322/ https://ncbi.nlm.nih.gov/pubmed/33096619 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101507 |
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