Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing
| Autor: | Silva, H.L.A., Balthazar, C.F., Esmerino, E.A., Vieira, A.H., Cappato, L.P., Neto, R.P.C., Verruck, S., Cavalcanti, R.N., Portela, J.B., Andrade, M.M., Moraes, J., Franco, R.M., Tavares, M.I.B., Prudencio, E.S., Freitas, M.Q., Nascimento, J.S., Silva, M.C., Raices, R.S.L., Cruz, A.G. |
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| Zdroj: | In Food Research International September 2017 99 Part 1:247-255 |
| Databáze: | ScienceDirect |
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