Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents
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| Description | scientific article published on 01 September 2017 |
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author: Flávia Carolina Alonso Buriti Eliane Rolim Florentino Ana Lucia Figueiredo Porto |
| Publication date | September 1, 2017 |
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