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The effect of high hydrostatic pressure in the processing of probiotic low fat yogurt

Grant number: 03/00297-1
Support Opportunities:Scholarships abroad - Research
Effective date (Start): March 04, 2004
Effective date (End): December 23, 2004
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Ana Lúcia Barretto Penna
Grantee:Ana Lúcia Barretto Penna
Host Investigator: Gustavo Barbosa Canovas
Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
Research place: Washington State University (WSU), United States  
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