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Environmental Biotechnology
BIOGROUP
Universidade Federal de Campina Grande
Campina Grande, Brasil
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Universidade Federal de Campina Grande
Publications in collaboration with researchers from Universidade Federal de Campina Grande (1)
2016
Influence of the addition of: Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese
Food and Function, Vol. 7, Núm. 10, pp. 4356-4371
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