Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions

  1. Meira, Q.G.S.
  2. Magnani, M.
  3. de Medeiros Júnior, F.C.
  4. Queiroga, R.D.C.R.D.E.
  5. Madruga, M.S.
  6. Gullón, B.
  7. Gomes, A.M.P.
  8. Pintado, M.M.E.
  9. de Souza, E.L.
Journal:
Food Research International

ISSN: 0963-9969

Year of publication: 2015

Volume: 76

Pages: 828-838

Type: Article

DOI: 10.1016/J.FOODRES.2015.08.002 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus