Influence of micro and nanofibrillated cellulose on sweetened yogurt production and storage
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Published:2024-08
Issue:
Volume:155
Page:105958
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ISSN:0958-6946
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Container-title:International Dairy Journal
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language:en
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Short-container-title:International Dairy Journal
Author:
Cunha Carolina NevesORCID,
dos Anjos Pinto Caroline Barroso,
Leal da Silva Sad Maria Esther,
Colturato Vitória Maria Medalha,
Berto Gabriela Leila,
Arantes Valdeir,
da Silva Barud Hernane,
Stephani RodrigoORCID,
Perrone Ítalo Tuler
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2. Single-step fiber pretreatment with monocomponent endoglucanase: Defibrillation energy and cellulose nanofibril quality;Berto;ACS Sustainable Chemistry & Engineering,2021
3. Biochemical, physicochemical and sensory properties of yoghurts made from mixing milks of different Mammalian species;Boukria;Foods,2020
4. Incorporation of modified okara-derived insoluble soybean fiber into set-type yogurt: Structural architecture, rheological properties and moisture stability;Chen;Food Hydrocolloids,2023
5. Association of yogurt consumption with nutrient Intakes, nutrient adequacy, and diet quality in American children and adults;Cifelli;Nutrients,2020
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