Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

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Published in:Ciência e tecnologia de alimentos 2006-06, Vol.26 (2), p.386-393
Main Authors: Maruyama, Larissa Yukie, Cardarelli, Haíssa Roberta, Buriti, Flávia Carolina Alonso, Saad, Susana Marta Isay
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Language:English
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container_title Ciência e tecnologia de alimentos
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creator Maruyama, Larissa Yukie
Cardarelli, Haíssa Roberta
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title Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas
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