Miguel, D.P. Valdez, G.F. de Rossi, E.A. <br/><br/>
Sensory and chemical aspects of frozen soy yogurt fermented with Enterococcus faecium and Lactobacillus jugurti 

<br/><br/><label>Subjects--Topical Terms: </label><br/>SORVETE<br/>IOGURTE<br/>SOJA<br/>ANÁLISE DE ALIMENTO<br/>HIGIÊNE DE ALIMENTO