Article Versions Notes

Vogado CDO, Leandro EDS, Zandonadi RP, De Alencar ER, Ginani VC, Nakano EY, Habú S, Aguiar PA. Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory. Nutrients. 2018; 10(4):427. https://doi.org/10.3390/nu10040427

Vogado, Carolina De Oliveira, Eliana Dos Santos Leandro, Renata Puppin Zandonadi, Ernandes Rodrigues De Alencar, Verônica Cortez Ginani, Eduardo Yoshio Nakano, Sascha Habú, and Priscila Araújo Aguiar. 2018. "Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory" Nutrients 10, no. 4: 427. https://doi.org/10.3390/nu10040427

Vogado, C. D. O., Leandro, E. D. S., Zandonadi, R. P., De Alencar, E. R., Ginani, V. C., Nakano, E. Y., Habú, S., & Aguiar, P. A. (2018). Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory. Nutrients, 10(4), 427. https://doi.org/10.3390/nu10040427