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Autor:
Soares, Bárbara Emanuelle Alves Silva, Benício, Virgínia Cabral, Souza, Havena Mariana dos Santos, Silva, Emerson Iago Garcia e, Mendes, Marianne Louise Marinho, Messias, Cristhiane Maria Bazílio de Omena
Publikováno v:
Research, Society and Development; Vol. 11 No. 9; e33411931772
Research, Society and Development; Vol. 11 Núm. 9; e33411931772
Research, Society and Development; v. 11 n. 9; e33411931772
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 9; e33411931772
Research, Society and Development; v. 11 n. 9; e33411931772
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Sweets in paste and in pieces are considered products that help the development of the regions that produce them and are a good way of using and conserving the fruit. However, the scientific literature regarding the addition of probiotics in sweets i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::ff398a5a4879d565cf0e7080bd0ac6b6
https://rsdjournal.org/index.php/rsd/article/view/31772
https://rsdjournal.org/index.php/rsd/article/view/31772
