“Petit suisse” cheese from kefir: an alternative dessert with microorganisms of probiotic activity

“Petit Suisse” is a creamy cheese. Kefir is a symbiotic mixture of lactic acid bacteria and yeasts with probiotic activity including immunomodulation and balance of intestinal microflora. The present study aims to develop “Petit Suisse” cheese from kefir . Kefir grains were grown in pasteurize...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Ciência e Tecnologia de Alimentos
Egile Nagusiak: Thanise Sabrina Souza SANTOS, Joice de Fátima Laureano MARTINS, Daniela Mayumi Usuda Prado ROCHA, Ana Vládia Bandeira MOREIRA
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Gaiak:
Agrociencias
Acceptance test
discarded serum
functional foods
Sarrera elektronikoa:https://www.redalyc.org/articulo.oa?id=395940113010
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak