The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
Ferrão LL, Ferreira MVS, Cavalcanti RN, Carvalho AFA, Pimentel TC, Silva HLA, Silva R, Esmerino EA, Neto RPC, Tavares MIB, Freitas MQ, Menezes JCV, Cabral LM, Moraes J, Silva MC, Mathias SP, Raices RSL, Pastore GM, Cruz AG.
Ferrão LL, et al. Among authors: pastore gm.
Food Res Int. 2018 May;107:137-147. doi: 10.1016/j.foodres.2018.02.018. Epub 2018 Feb 10.
Food Res Int. 2018.
PMID: 29580471