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Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions.
Meira QGS, Magnani M, de Medeiros Júnior FC, Queiroga RCRDE, Madruga MS, Gullón B, Gomes AMP, Pintado MME, de Souza EL. Meira QGS, et al. Among authors: gullon b. Food Res Int. 2015 Oct;76(Pt 3):828-838. doi: 10.1016/j.foodres.2015.08.002. Epub 2015 Aug 5. Food Res Int. 2015. PMID: 28455069 Free article.
Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese.
Barbosa IC, Oliveira ME, Madruga MS, Gullón B, Pacheco MT, Gomes AM, Batista AS, Pintado MM, Souza EL, Queiroga RC. Barbosa IC, et al. Among authors: gullon b. Food Funct. 2016 Oct 12;7(10):4356-4371. doi: 10.1039/c6fo00657d. Food Funct. 2016. PMID: 27711907
64 results