13 research outputs found
REDUÇÃO DO TEMPO NO PROCESSO DE COZIMENTO DE MORTADELA E AVALIAÇÃO DA QUALIDADE FINAL DO PRODUTO
No full textIdentification and probiotic properties of lactobacilli isolated from two different fermented beverages
No full textRheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits
No full textChanges in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours
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Microbiological and chemical properties of wet tarhana produced by different dairy products
No full textChanges in Microbiota During Multiple Fermentation of Kefir in Different Sugar Solutions Revealed by High-Throughput Sequencing
No full textEvaluation of probiotic potential and anti-hyperglycemic properties of a novel Lactobacillus strain isolated from water kefir grains
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A new practical approach for the biological treatment of a mixture of cheese whey and white wastewaters using Kefir grains
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