학술논문
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time
Document Type
Article
Author
Silva, Hugo L.A.; Balthazar, Celso F.; Esmerino, Erick A.; Neto, Roberto P.C.; Rocha, Ramon S.; Moraes, Jeremias; Cavalcanti, Rodrigo N.; Franco, Robson M.; Tavares, Maria Inês B.; Santos, Jânio S.; Granato, Daniel; Costa, Renata G.B.; Freitas, Mônica Q.; Silva, Márcia C.; Raices, Renata S.L.; Senaka Ranadheera, C.; Nazzaro, Filomena; Mortazavian, Amir M.; Cruz, Adriano G.
Source
In Food Chemistry 15 May 2018 248:192-200
Subject
Language
ISSN
0308-8146