Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

Denise Felix da Silva; Nelson Nunes Tenorio Junior; Raquel Guttierres Gomes; Magali Soares dos Santos Pozza; Michel Britten; Paula Toshimi Matumoto-Pintro

doi:10.1007/s13197-017-2592-x

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

Denise Felix da Silva, Nelson Nunes Tenorio Junior, Raquel Guttierres Gomes, Magali Soares dos Santos Pozza, Michel Britten, Paula Toshimi Matumoto-Pintro

11 Citations (Scopus)

Original language	English
Journal	Journal of Food Science and Technology
Volume	54
Issue number	6
Pages (from-to)	1608-1615
Number of pages	8
ISSN	0022-1155
DOIs	https://doi.org/10.1007/s13197-017-2592-x
Publication status	Published - 1 May 2017

Keywords

Probiotic yogurt
Grape extract
Sensory evaluation

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title = "Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract",

keywords = "Probiotic yogurt, Grape extract, Sensory evaluation",

author = "{Felix da Silva}, Denise and {Tenorio Junior}, {Nelson Nunes} and Gomes, {Raquel Guttierres} and {dos Santos Pozza}, {Magali Soares} and Michel Britten and Matumoto-Pintro, {Paula Toshimi}",

year = "2017",

month = may,

day = "1",

doi = "10.1007/s13197-017-2592-x",

language = "English",

volume = "54",

pages = "1608--1615",

journal = "Journal of Food Science and Technology",

issn = "0022-1155",

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number = "6",

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TY - JOUR

T1 - Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

AU - Felix da Silva, Denise

AU - Tenorio Junior, Nelson Nunes

AU - Gomes, Raquel Guttierres

AU - dos Santos Pozza, Magali Soares

AU - Britten, Michel

AU - Matumoto-Pintro, Paula Toshimi

PY - 2017/5/1

Y1 - 2017/5/1

KW - Probiotic yogurt

KW - Grape extract

KW - Sensory evaluation

U2 - 10.1007/s13197-017-2592-x

DO - 10.1007/s13197-017-2592-x

M3 - Journal article

C2 - 28559620

SN - 0022-1155

VL - 54

SP - 1608

EP - 1615

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 6

ER -

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

Keywords

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