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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Format: | Others |
Language: | Portuguese |
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Universidade Federal de Santa Maria
2010
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Online Access: | http://repositorio.ufsm.br/handle/1/5687 |