Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

Author: Garcia Estefânia Fernandes   de Oliveira Maria Elieidy Gomes   Queiroga Rita de Cássia Ramos Do Egypto   Machado Tamires Alcântara Dourado   de Souza Evandro Leite  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.63, Iss.8, 2012-12, pp. : 947-956

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