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Food and Nutrition Sciences
Submission
Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
E-mail:
fns@scirp.org
Google-based Impact Factor:
0.92
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"
Petit-Suisse Cheese Production with Addition of Probiotic
Lactobacillus
casei
"
written by
Ludmilla Santana Soares e Barros, Nelson De Carvalho Delfino
,
published by
Food and Nutrition Sciences
,
Vol.5 No.18, 2014
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
Elaboração e desenvolvimento de um produto lácteo sabor canela Preparation and development of a cinnamon-flavored dairy product
Brazilian Journal of …
,
2022
[2]
Preživljavanje soja Lacticaseibacillus paracasei u ultrafiltiriranom siru u salamuri pakiranom u modificiranoj atmosferi i fleksibilnim višeslojnim filmovima
Mljekarstvo: časopis za …
,
2021
[3]
Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films
Mljekarstvo: časopis za …
,
2021
[4]
Análise microbiológica e aceitação sensorial de queijo Petit suisse adicionado de farinha de banana verde e Lactobacillus casei
2020
[5]
Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage
2019
[6]
Fonksiyonel Süt Ürünlerinin Geliştirilmesinde Nutrasötik Bileşenler
G?da ve Yem Bilimi Teknolojisi Dergisi
,
2018
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