Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese (Articles)
Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes
Food and Nutrition Sciences
Vol.8 No.5,May 17, 2017
DOI:
10.4236/fns.2017.85035
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This article belongs to the Special Issue on
Dairy