Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects-Reference-Cited by-同舟云学术

Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects

Published:2023-08 Issue: Volume:170 Page:113003
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rosa Mariana C.,Mahieu Benjamin,Rogério Tavares Filho Elson,Cavalcanti Rodrigo N.,Martins Manoela,Sobral Louise A.,Sant'Anna Celso,Esmerino Erick A.,Goldbeck Rosana,Pimentel Tatiana C.,Cristina Silva Marcia,Cruz Adriano G.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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4. Sensory evaluation of ovine milk yoghurt with inulin addition;Balthazar;International Journal of Dairy Technology,2015

5. Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study;Balthazar;Journal of Functional Foods,2017

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