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Author/Creator Vidal, V.A.S.

1. Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide. (15th October 2017)

Authors:
Belsito, P.C.; Ferreira, M.V.S.; Cappato, L.P.; Cavalcanti, R.N.; Vidal, V.A.S.; Pimentel, T.C.; Esmerino, E.A.; Balthazar, C.F.; Neto, R.P.C.; Tavares, M.I.B.; Zacarchenco, P.B.; Freitas, M.Q.; Silva, M.C.; Raices, R.S.L.; Pastore, G.M.; Pollonio, M.A.R.; Cruz, A.G.
Journal:
Carbohydrate polymers
Issue:
Volume 174(2017)
Page Start:
869
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

2. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. (1st April 2016)

Authors:
Felicio, T.L.; Esmerino, E.A.; Vidal, V.A.S.; Cappato, L.P.; Garcia, R.K.A.; Cavalcanti, R.N.; Freitas, M.Q.; Conte Junior, C.A.; Padilha, M.C.; Silva, M.C.; Raices, R.S.L.; Arellano, D.B.; Bollini, H.M.A.; Pollonio, M.A.R.; Cruz, A.G.
Journal:
Food chemistry
Issue:
Volume 196(2016)
Page Start:
628
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

3. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. (1st April 2016)

Authors:
Felicio, T.L.; Esmerino, E.A.; Vidal, V.A.S.; Cappato, L.P.; Garcia, R.K.A.; Cavalcanti, R.N.; Freitas, M.Q.; Conte Junior, C.A.; Padilha, M.C.; Silva, M.C.; Raices, R.S.L.; Arellano, D.B.; Bollini, H.M.A.; Pollonio, M.A.R.; Cruz, A.G.
Journal:
Food chemistry
Issue:
Volume 196(2016)
Page Start:
628
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

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