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Search Results - Cardarelli, H.R.
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Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
by
Cardarelli, Haíssa R.
,
Buriti, Flávia C.A.
,
Castro, Inar A.
,
Saad, Susana M.I.
Published in
Food science & technology
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Bioactivity evaluation of microbial exopolysaccharide and its use as an encapsulating agent for Lactobacillus acidophilus (LA-3)
by
Lopes Neto, J.H.P.
,
Soares, S.
,
Leite, K.S.
,
Campos, M.I.F.
,
Grisi, C.V.B.
,
Ribeiro, J.E.S.
,
Sobral, M.V.
,
Amorim, G.M.W.
,
Luciano, W.A.
,
Gadelha, T.S.
,
Cardarelli, H.R.
Published in
Food bioscience
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Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
by
Buriti, Flávia C.A.
,
Cardarelli, Haíssa R.
,
Filisetti, Tullia M.C.C.
,
Saad, Susana M.I.
Published in
Food chemistry
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Biopreservation by Lactobacillus paracasei in Coculture with Streptococcus thermophilus in Potentially Probiotic and Synbiotic Fresh Cream Cheeses
by
Buriti, F.C.A
,
Cardarelli, H.R
,
Saad, S.M.I
Published in
Journal of food protection
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Food Bioscience
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Biological And Medical Sciences
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Cheesemaking
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Food Industries
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Fundamental And Applied Biological Sciences. Psychology
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Inulin
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Milk And Cheese Industries. Ice Creams
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