Pea Antipasto Enriched with Probiotic Bacteria: Development and Sensory Acceptance by Carla C. Santos, Thamiris, V. Câmpara, Hellen, dos Santos, Leidilaine, D. de Oliveira Martins, Aurélia, de Oliveira Martins, Fabiana, Narvaes da Rocha Campos, André, Lopes Martins, Maurílio, Mauricio Furtado Martins, Eliane

“…After preparation, the addition of probiotic bacteria was performed and the product was kept refrigerated at 8 °C to carry out analyzes of filamentous fungi and yeasts, Enterobacteriaceae and Escherichia coli and sensory attributes of appearance, aroma, flavor and texture by 50 consumers not trained. …”
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