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Publications by Cleunice Cassalho Romano

Influence of Inulin on Chemical, Sensorial and Survival of L. Acidophilus in Symbiotic Frozen Yogurt With Reduced-Lactose:

Revista Brasileira de Pesquisa em Alimentos

English

Related publications

Application and Viability of L. Acidophilus, Bifidobacterium and S. Thermophilus Microencapsulated in Soy Frozen Yogurt

Revista Brasileira de Pesquisa em Alimentos

English

Lactose-Free Frozen Yogurt: Production and Characteristics

Acta Scientiarum Polonorum, Technologia Alimentaria

English

The Physical Quality and Microstructure of Symbiotic Yogurt Fortified With Inulin at Various pH Values

International Journal of Current Microbiology and Applied Sciences

English

Comparisons of Commercial Frozen Yogurt With Ksu Formulation

Kansas Agricultural Experiment Station Research Reports

English

Characteristics of Frozen Desserts Sweetened With Fructose and Lactose

Journal of Food Science

English

Escherichia Coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS

Ciencia Animal Brasileira

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The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

ChemEngineering

English

Survivability of Probiotics in Symbiotic Low Fat Buffalo Milk Yogurt

AFRICAN JOURNAL OF BIOTECHNOLOGY

English

The Influence of Peeling and Type of Drying on Chemical and Sensorial Analysis of Organic Coffee

Food Science and Technology

English