TY  - SER
AU  - Fiorentini,A.M.
AU  - Ballus,C.A.
AU  - Oliveira,M.L.de
AU  - Cunha,M.F.
AU  - Klajn,V.M.
TI  - The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage
KW  - PRODUTO DERIVADO DO LEITE
KW  - ANÁLISE DE ALIMENTO
KW  - TEMPERATURA
KW  - BACTÉRIA NÃO PATOGÊNICA
UR  - http://www.scielo.br/pdf/cta/v31n3/a08v31n3.pdf
ER  -