Open AccessProbiotic viability of requeijão cremoso processed cheese formulations
Author(s) -
Franciele Pozzebon Pivetta,
Maritiele Naissinger da Silva,
Bruna Lago Tagliapietra,
Vinícius do Amaral Flores,
Neila Silvia Pereira dos Santos Richards
Publication year - 2022
Publication title -
research society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v11i6.29027
Subject(s) - probiotic , lactobacillus acidophilus , food science , health benefits , microorganism , microbiology and biotechnology , biology , chemistry , bacteria , traditional medicine , medicine , genetics
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