Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage-Reference-Cited by-同舟云学术

Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage

Published:2017-01 Issue: Volume:75 Page:379-385
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

dos Santos Cruxen Claudio Eduardo,Hoffmann Jessica Fernanda,Zandoná Giovana Paula,Fiorentini Ângela Maria,Rombaldi Cesar Valmor,Chaves Fabio Clasen

Funder

SDECT-RS

FAPERGS

CAPES

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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4. Agricultural biodiversity in Southern Brazil: Integrating efforts for conservation of neglected and underutilized species;Barbieri;Sustainability,2014

5. Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.);Beskow;Food Chemistry,2015

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