The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

Autor: Balthazar, Celso F.1, Silva, Hugo L.A.1, Esmerino, Erick A.1, Rocha, Ramon S.2, Moraes, Jeremias2, Carmo, Mariana A.V.3, Azevedo, Luciana3, Camps, Ihosvany4, K.D Abud, Yuri5, Sant'Anna, Celso5, Franco, Robson M.1, Freitas, Mônica Q.1, Silva, Marcia C.2, Raices, Renata S.L.2, Escher, Graziela B.6, Granato, Daniel6, Senaka Ranadheera, C.7, Nazarro, Filomena8, Cruz, Adriano G.2 food@globo.com
Zdroj: Food Chemistry. Apr2018, Vol. 246, p464-472. 9p.
Databáze: Academic Search Ultimate
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