Fiorentini, A.M. Ballus, C.A. Oliveira, M.L. de Cunha, M.F. Klajn, V.M. <br/><br/>
The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage 

<br/><br/><label>Subjects--Topical Terms: </label><br/>PRODUTO DERIVADO DO LEITE<br/>ANÁLISE DE ALIMENTO<br/>TEMPERATURA<br/>BACTÉRIA NÃO PATOGÊNICA