Petit-Suisse Cheese Production with Addition of Probiotic <i>Lactobacillus</i> <i>casei</i>

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ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

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Submission

"Petit-Suisse Cheese Production with Addition of Probiotic Lactobacillus casei"
written by Ludmilla Santana Soares e Barros, Nelson De Carvalho Delfino,
published by Food and Nutrition Sciences, Vol.5 No.18, 2014

has been cited by the following article(s):

[1]	Análise microbiológica e aceitação sensorial de queijo Petit suisse adicionado de farinha de banana verde e Lactobacillus casei
	2020

[2]	Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage
	2019

[3]	Fonksiyonel Süt Ürünlerinin Geliştirilmesinde Nutrasötik Bileşenler
	G?da ve Yem Bilimi Teknolojisi Dergisi, 2018