Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt-Reference-Cited by-同舟云学术

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Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt

Published:2022-05 Issue: Volume:161 Page:113385
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Naissinger da Silva Maritiele^ORCID,Tagliapietra Bruna Lago,Pivetta Franciele Pozzebon^ORCID,Richards Neila Silvia Pereira dos Santos

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Ministério da Agricultura, Pecuária e Abastecimento. Portaria nº 146,1996

2. Manual de métodos oficiais para análise de alimentos de origem animal;Brasil,2018

3. Crystallization mechanisms in cream during ripening and initial butter churning;Buldo;Journal of Dairy Science,2013

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