00860nam a2200217 a 450000100080000000500110000800800410001910000220006024501260008226002360020830000100044465300110045465300220046570000190048770000220050670000240052870000220055270000250057470000220059970000210062120424482016-04-14       2015    bl uuuu     u00u1 u    #d1 aPEREIRA, A. M. S.  aInstrumental texture of fermented dairy beverage produced with goat cheese whey powder and potentially probiotic culture.  aBrazilian Journal of Pharmaceutical Science, v. 51, suppl. 2., oct., 2015. XVII Pharmaceutical Congress of São Paulo, X International Seminar of Pharmaceutical Sciences, 2015, São Paulo. Abstracts. São Paulo, 2015. CPF165.c2015  ap. 85  aCheese  aProbiotic culture1 aALMEIDA, R. D.1 aQUEIROZ, B. B. DE1 aFARIAS, D. R. B. DE1 aFLORENTINO, E. R.1 aSANTOS, K. M. O. dos1 aSANTOS, W. M. DOS1 aBURITI, F. C. A.