Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
| Autor: | Ferrão, L.L., Silva, E.B., Silva, H.L.A., Silva, R., Mollakhalili, N., Granato, Daniel, Freitas, M.Q., Silva, M.C., Raices, R.S.L., Padilha, M.C., Zacarchenco, P.B., Barbosa, M.I.M.J., Mortazavian, A.M., Cruz, A.G. |
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| Zdroj: | In Food Research International August 2016 86:93-102 |
| Databáze: | ScienceDirect |
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