A carregar...
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...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|