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Publications by Aletéia Leal de Castro

Quark Cheese Produced With Kefir and Agave Inulin

Arquivos de Ciências Veterinárias e Zoologia da UNIPAR

English

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Comparison of Chemical, Rheological and Sensory Properties of Kefir Produced by Kefir Grains and Commercial Kefir Starter

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The Effects of Kefir Grain and Starter Culture on Kefir Produced From Cow and Buffalo Milk During Storage Periods

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Mineral Composition of Herby Cheese Produced From Raw and Pasteurized Milk

Applied Ecology and Environmental Research

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Some Properties of Traditional Circassian Cheese Produced in Turkey

International Journal of Dairy Science

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Characterization of Extra-Hard Cheese Produced From Donkeys’ and Caprine Milk Mixture

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Organic Acids Produced by Lactobacilli, Enterococci and Yeasts Isolated From Picante Cheese

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Development of a High Protein Dairy Snack Based on German-Style Quark Cheese

Kansas Agricultural Experiment Station Research Reports

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Dynamics of Quark-Gluon Plasma Produced in Heavy Ion Collisions

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El Maguey (Agave, Subgénero Agave) en El Altiplano Potosino-Zacatecano

Botanical Sciences

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