Blenda Brito de Queiroz

Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp

F. C. Alonso Buriti, G. M. da Silva, E. R. Florentino, 2020, RSC advances.

Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder

M. S. C. Nobre, K. M. O. dos Santos, H. O. Salles, 2017, Probiotics and Antimicrobial Proteins.