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Manufacture of tofu, okara and derived products
(2008-12-16)
Elaboración y evaluación de postre con base a okara
(2015-07-27)
Caracterização de produtos panificados à base de féculas de mandioca nativas e modificadas
(UNIVERSIDADE ESTADUAL DE PONTA GROSSABRCiências e Tecnologia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUEPG, 2017)
Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hambúrguer
(2014)
The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed ...
Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hamburger
(2014-01-01)
The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed ...
Immunobiotic feed developed with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L and the soymilk by-product okara improves health and growth performance in pigs
(MDPI, 2021-04-23)
Lactobacillus delbrueckii subsp. delbrueckii TUA4408L is able to differentially modulate the innate immune response of porcine intestinal epithelial cells triggered by TLR4 activation. This strain also has a remarkable ...