Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose"
written by Laura M. Machuca, Yamila E. Rodriguez, Daniela E. Guastavino Meneguini, María E. Bruzzo, María F. Acuña Ojeda, Marcelo C. Murguía,
published by Food and Nutrition Sciences, Vol.6 No.16, 2015

has been cited by the following article(s):

[1]	Chemical Composition of Soft Cheese Coagulated with Different Coagulants
	2020

[2]	Development and Physicochemical Characterization of a Functional Mozzarella Cheese Added with Agavin
	2019

[3]	Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health
	Journal of Food Biochemistry, 2017

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