DESENVOLVIMENTO DE QUEIJO COTTAGE SIMBIÓTICO

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior === The growing popularity of functional foods, has promoted advances in the research of new products, specially in the dairy industry. The objective of this study was to evaluate the influence of different levels of fat and inulin on the p...

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Bibliographic Details
Main Author: Paródia, Carline Gass
Other Authors: Richards, Neila Silvia Pereira dos Santos
Format: Others
Language:Portuguese
Published: Universidade Federal de Santa Maria 2010
Subjects:
Fat
Online Access:http://repositorio.ufsm.br/handle/1/5687