Research Article
Shelf Life of a Synbiotic Fermented Dairy Beverage Using Ricotta Cheese Whey
Claudia Schlabitz,
Adriano Gennari,
Andre Luiz De Mello Araujo,
Julio Andre Bald,
Claucia Fernanda Volken De Souza and Lucelia Hoehne
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Effect of açaí pulp, cheese whey, and hydrolysate
collagen on the characteristics of dairy beverages containing probiotic
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