Use of Lactiplantibacillus plantarum CNPC 003 for the manufacture of functional skimmed fresh cheese
Cibelly Maria Santos de Oliveira, Cristiani Viegas Brandão Grisi, Graciete de Souza Silva, José Honório Pereira Lopes Neto, Lorena Lucena de Medeiros, Karina Maria Olbrich dos Santos, Haíssa Roberta Cardarelli
Topics & Concepts
StarterFood scienceChewinessSkimmed milkLactobacillus plantarumChemistryProbioticLactic acidBacteriaBiologyGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems