African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Acceptability of prebiotic fiber-treated whey drink fermented with Lactobacillus acidophilus

William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão*
  • William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão*
  • Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.
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Saraspathy Naidoo Terroso Gama de Mendonça
  • Saraspathy Naidoo Terroso Gama de Mendonça
  • Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.
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Henry Charles Albert David Naidoo Terroso de Mendonça Brandão
  • Henry Charles Albert David Naidoo Terroso de Mendonça Brandão
  • Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.
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Divair Christ
  • Divair Christ
  • Western Paraná State University, Cascavel, CCET/PGEAGRI, 85819110, Rua Universitária 2069, Cascavel, Paraná State, Brazil.
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Silvia Renata Machado Coelho
  • Silvia Renata Machado Coelho
  • Western Paraná State University, Cascavel, CCET/PGEAGRI, 85819110, Rua Universitária 2069, Cascavel, Paraná State, Brazil.
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Evanilda Teixeira
  • Evanilda Teixeira
  • Food Science and Technology Department, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis, SC, Brazil.
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Honório Domingos Benedet
  • Honório Domingos Benedet
  • Food Science and Technology Department, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis, SC, Brazil.
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  •  Received: 15 March 2014
  •  Accepted: 26 May 2014
  •  Published: 18 June 2014

Authors

William Arthur Philip Louis Naidoo Terroso de Mendonça Brandão*
Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.

Saraspathy Naidoo Terroso Gama de Mendonça
Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.

Henry Charles Albert David Naidoo Terroso de Mendonça Brandão
Federal University of Technology of the State of Paraná, Medianeira Câmpus, Avenida Brasil, 4232,Parque Independencia, 85884000, Paraná State, Brazil.

Divair Christ
Western Paraná State University, Cascavel, CCET/PGEAGRI, 85819110, Rua Universitária 2069, Cascavel, Paraná State, Brazil.

Silvia Renata Machado Coelho
Western Paraná State University, Cascavel, CCET/PGEAGRI, 85819110, Rua Universitária 2069, Cascavel, Paraná State, Brazil.

Evanilda Teixeira
Food Science and Technology Department, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis, SC, Brazil.

Honório Domingos Benedet
Food Science and Technology Department, Federal University of Santa Catarina, Rodovia Admar Gonzaga, 1346, Itacorubi, 88034-001, Florianópolis, SC, Brazil.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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