This work is licensed under a Creative Commons Attribution 4.0 International License.
| publishing year | previous | first author | document title |
|---|---|---|---|
| 2017 | Food Science and Technology (Campinas) | PADILHA, Vivianne Montarroyos | Optimization of synbiotic yogurts with yacon pulp (Smallanthus sonchifolius) and assessment of the viability of lactic acid bacteria |
| 2011 | Arquivo Brasileiro de Medicina Veterinária e Zootecnia | Soares, D.S. | The use of cheese whey for probiotic yogurt production |
| 2013 | Food Science and Technology (Campinas) | Nagashima, Agnes Izumi | Development of effervescent products, in powder and tablet form, supplemented with probiotics Lactobacillus acidophilus and Saccharomyces boulardii |
| 2014 | Food Science and Technology | Rocha, Daniela Mayumi Usuda Prado | Labneh with probiotic properties produced from kefir: development and sensory evaluation |