Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Silva HLA, Balthazar CF, Esmerino EA, Neto RPC, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RGB, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG.
Silva HLA, et al. Among authors: mortazavian am.
Food Chem. 2018 May 15;248:192-200. doi: 10.1016/j.foodchem.2017.12.064. Epub 2017 Dec 18.
Food Chem. 2018.
PMID: 29329843