Potentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions.

dc.contributorPRISCILLA DINIZ LIMA DA SILVA, Federal University of Rio Grande do Norte (UFRN) - Natal, RN, Brazil; MARIA DE FÁTIMA BEZERRA, UFRN - Natal, RN, Brazil; KARINA MARIA OLBRICH DOS SANTOS, CNPC; ROBERTA TARGINO PINTO CORREIA, UFRN - Natal, RN, Brazil.
dc.creatorSILVA, P. D. L. da
dc.creatorBEZERRA, M. de F.
dc.creatorSANTOS, K. M. O. dos
dc.creatorCORREIA, R. T. P.
dc.date.accessioned2022-05-20T05:01:19Z
dc.date.accessioned2022-10-12T07:36:11Z
dc.date.available2022-05-20T05:01:19Z
dc.date.available2022-10-12T07:36:11Z
dc.date.created2022-05-20T05:01:19Z
dc.date.issued2015
dc.identifierLWT - Food Science and Technology, v. 62, n. 1, Part 2, p. 452-457, Marc. 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/996851
dc.identifier10.1016/j.lwt.2014.02.055
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4090173
dc.languageen
dc.rightsopenAccess
dc.subjectProbiotic survival
dc.subjectAlimento funcional probiótico
dc.subjectGastrointestinal simulation
dc.subjectProduto lácteo
dc.subjectFrozen products
dc.subjectIcecream
dc.subjectMilk products
dc.titlePotentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions.
dc.typeArtículos de revistas


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