Open Access
| Issue |
IUFOST
2006
|
|
|---|---|---|
| DOI | https://doi.org/10.1051/IUFoST:20060635 | |
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060635
2 University of São Paulo, Chemistry Institute, Av Professor Lineu Prestes, 580 Bloco 3, 05508-900 São Paulo, Brazil
monolive@usp.br
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060635
Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
M. Oliveira1, M.R. Damin1, E. Minowa1, and M. Alcantara2 1 Department of Pharmaceutical Sciences, São Paulo University, Av Prof Lineu Prestes, 580. Bl 16, 05508-900 São Paulo, Brazil2 University of São Paulo, Chemistry Institute, Av Professor Lineu Prestes, 580 Bloco 3, 05508-900 São Paulo, Brazil
monolive@usp.br
First page of the article
