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Subject Food development -- Processed cheese -- Sodium -- Fat -- Prebiotics

1. Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. (August 2016)

Authors:
Ferrão, L.L.; Silva, E.B.; Silva, H.L.A.; Silva, R.; Mollakhalili, N.; Granato, Daniel; Freitas, M.Q.; Silva, M.C.; Raices, R.S.L.; Padilha, M.C.; Zacarchenco, P.B.; Barbosa, M.I.M.J.; Mortazavian, A.M.; Cruz, A.G.
Journal:
Food research international
Issue:
Volume 86(2016:Aug.)
Page Start:
93
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

2. Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. (August 2016)

Authors:
Ferrão, L.L.; Silva, E.B.; Silva, H.L.A.; Silva, R.; Mollakhalili, N.; Granato, Daniel; Freitas, M.Q.; Silva, M.C.; Raices, R.S.L.; Padilha, M.C.; Zacarchenco, P.B.; Barbosa, M.I.M.J.; Mortazavian, A.M.; Cruz, A.G.
Journal:
Food research international
Issue:
Volume 86(2016:Aug.)
Page Start:
93
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

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