Publications in collaboration with researchers from Universidade Federal de Campina Grande (1)

2016

  1. 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