Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas Instrumental texture of probiotic petit-suisse cheese: influence of different combinations of gums

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas Instrumental texture of probiotic petit-suisse cheese: influence of different combinations of gums

O efeito de diferentes combinações de gomas sobre os parâmetros de textura instrumental de queijo tipo petit-suisse probiótico foi avaliado. Queijos petit-suisse foram produzidos utilizando-se massa-base de queijo quark preparada com o starter Streptococcus thermophilus e os probióticos Lactobacillu...

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Bibliographic Details
Main Authors:	Larissa Yukie Maruyama, Haíssa Roberta Cardarelli, Flávia Carolina Alonso Buriti, Susana Marta Isay Saad
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2006-06-01
Series:	Food Science and Technology
Subjects:	Lactobacillus Bifidobacterium alimento funcional firmeza laticínio hidrocolóides functional food firmness dairy product hydrocolloids
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000200022

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