Production of bioactive and functional frozen yogurt through easy-to-make microspheres incorporation
Author:
Funder
Cnpq
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05835-8.pdf
Reference46 articles.
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2. Almasi K, Esnaashari SS, Khosravani M, Adabi M (2021) Yogurt fortified with omega-3 using nanoemulsion containing flaxseed oil: Investigation of physicochemical properties. Food Sci Nutr. https://doi.org/10.1002/fsn3.2571
3. Almeida ABS, Ferreira MAC, Barbosa TA, Siqueira APS, Souza ERB (2016) Elaboração e avaliação sensorial de sorvete diet e sem lactose de mangaba endêmica do Cerrado. Revista de Agricultura Neotropical 3:38–41. https://doi.org/10.32404/rean.v3i3.1206
4. AOAC (1990) Official Methods of Analysis. (15th ed.), Washington
5. Arenas-Jal M, Suñé-Negre JN, García-Montoya E (2020) An overview of microencapsulation in the food industry: opportunities, challenges, and innovations. Eur Food Res Technol 246:1371–1382. https://doi.org/10.1007/s00217-020-03496-x
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