[1]
Fornelli, A.R. et al. 2014. Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of symbiotic dairy beverages. Semina: Ciências Agrárias. 35, 6 (dez. 2014), 3099–3112. DOI:https://doi.org/10.5433/1679-0359.2014v35n6p3099.