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Food Chemistry|January 16, 2016
Consumer acceptance and sensory profiling of reengineered kitoza productsAna I E Pintado, Maria J P Monteiro, Régine Talon, et al.
Food & Function|October 7, 2016
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 cheeseIlsa C Barbosa, Maria E G Oliveira, Marta S Madruga, et al.
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