High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt by Penna, A.L.B., Subbarao-Gurram, Barbosa-Cánovas, G.V.

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Relation between quality and rheological properties of lactic beverages by Penna, A.L.B, Sivieri, K, Oliveira, M.N

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effect of different sweeteners in low-calorie yogurts--a review by Pinheiro, M.V.S, Oliveira, M.N, Penna, A.L.B, Tamime, A.Y

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INFLUENCE OF CARRAGEENAN AND TOTAL SOLIDS CONTENT ON THE RHEOLOGICAL PROPERTIES OF LACTIC BEVERAGE MADE WITH YOGURT AND WHEY by PENNA, A.L.B., OLIVEIRA, M.N., TAMIME, A.Y.

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Optimization of yogurt production using demineralized whey by Penna, A.L.B. (Universidade Estadual Paulista, Sao Jose do Rio Preto, SP, Brazil.), Baruffaldi, R, Oliveira, M.N

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Análise de consistência de iogurte: correlação entre medida sensorial e instrumental by Penna, A.L.B., Oliveira, M.N., Baruffaldi, R.

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EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES by PENNA, A.L.B, GURRAM, SUBBARAO, BARBOSA-CÁNOVAS, G.V

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Análise de consistência de iogurte: correlação entre medida sensorial e instrumental by Penna, A.L.B., Oliveira, M.N., Baruffaldi, R.

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Effects of different sweeteners in low-calorie yogurts by Penna, A.L.B, Tamime, A.Y

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