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EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO‐TYPE CHEESE WITH WHEAT FIBER,GELATIN AND ADJUNCT CULTURE (LACTOBACILLUS RHAMNOSUS) DURING RIPENING |
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| Authors: | EUNICE VALDUGA FERNANDA FÁTIMA RAUBER CILDA PICCOLI GHISLENI LÍDIA TIGGEMANN ROSICLER COLET HELEN TREICHEL ALEXANDRE JOSÉ CICHOSKI |
| Affiliation: | Department of Food Engineering, URI – Campus de Erechim, Av. Sete de Setembro 1621, Erechim – RS, 99700‐000, Brazil. |
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