Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream
作者
Thaísa Gabriela Silva de Farias,Hayane Ferreira Leite Ladislau,Thayza Christina Montenegro Stamford,Thayza Christina Montenegro Stamford,José Alberto Costa Medeiros,Bruna Lúcia de Mendonça Soares,Thatiana Montenegro Stamford Arnaud,Tânia Lúcia Montenegro Stamford,Tânia Lúcia Montenegro Stamford