M. P. Costa

Physicochemical evaluation of sheep milk yogurts containing different levels of inulin.

C. C. Júnior, A. Cruz, C. Balthazar, 2016, Journal of dairy science.

Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.

A. Cruz, C. Balthazar, R. Franco, 2014, Journal of dairy science.

Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods.

M. Q. Freitas, A. Cruz, R. Raices, 2015, Food chemistry.

enhance-Changes in expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

C. Balthazar, E. Mársico, M. P. Costa, 2014 .