Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract-Reference-Cited by-同舟云学术

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

Published:2015-12 Issue:2 Volume:64 Page:1028-1035
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Pelaes Vital Ana Carolina,Goto Priscila Akie,Hanai Letícia Naomi,Gomes-da-Costa Sandra Maria,de Abreu Filho Benício Alves,Nakamura Celso Vataru,Matumoto-Pintro Paula Toshimi^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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