Journal article

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

Hugo LA Silva, Celso F Balthazar, Erick A Esmerino, Roberto PC Neto, Ramon S Rocha, Jeremias Moraes, Rodrigo N Cavalcanti, Robson M Franco, Maria Ines B Tavares, Janio S Santos, Daniel Granato, Renata GB Costa, Monica Q Freitas, Marcia C Silva, Renata SL Raices, C Senaka Ranadheera, Filomena Nazzaro, Amir M Mortazavian, Adriano G Cruz

Food Chem | ELSEVIER SCI LTD | Published : 2018