Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ubaldo, Juliana Cristina Sampaio Rigueira"'
Autor:
Ubaldo, Juliana Cristina Sampaio Rigueira, Carvalho, Antônio Fernandes, Fonseca, Leorges Moraes, Glória, Maria Beatriz Abreu
Publikováno v:
In Food Chemistry 1 July 2015 178:229-235
Autor:
Souza, Bruna Randi, Pires, Christiano Vieira, Ubaldo, Juliana Cristina Sampaio Rigueira, Reis, Giann Braune, Trombete, Felipe Machado
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 45-58 (2020)
Journal of Candido Tostes Dairy Institute; v. 75, n. 1 (2020); 45-58
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 1 (2020); 45-58
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Journal of Candido Tostes Dairy Institute; v. 75, n. 1 (2020); 45-58
Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 1 (2020); 45-58
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Cabacinha cheese is a product of great importance in the Vale do Jequitinhonha – MG region, contributing to the generation of work and income for family farmers. It is a product still little known, being elaborated on the homemade form by a great p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3c8823b9b62ac3aa140640e696a3183a
https://www.revistadoilct.com.br/rilct/article/view/784
https://www.revistadoilct.com.br/rilct/article/view/784
Autor:
D’Angelis, Danielle Fátima, Gonçalves, Aline Cristina Arruda, Correia, Vinícius Tadeu da Veiga, Kobori, Cíntia Nanci, Ubaldo, Juliana Cristina Sampaio Rigueira
Publikováno v:
Research, Society and Development; Vol. 9 No. 9; e246997179
Research, Society and Development; Vol. 9 Núm. 9; e246997179
Research, Society and Development; v. 9 n. 9; e246997179
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 9; e246997179
Research, Society and Development; v. 9 n. 9; e246997179
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Kefir is a probiotic fermented milk that can have its functional appeal reinforced with the addition of prebiotic ingredients, such as inulin. The objective of the work was to evaluate the influence of the addition of inulin on the physical-chemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::356313a26bca508db28f0f852b7ab763
https://rsdjournal.org/index.php/rsd/article/view/7179
https://rsdjournal.org/index.php/rsd/article/view/7179
