An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri-Reference-Cited by-同舟云学术

An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri

Published:2016-10 Issue: Volume:37 Page:237-246
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Robertson Ruairi C.,Gracia Mateo Maria Rosa^ORCID,O'Grady Michael N.,Guihéneuf Freddy,Stengel Dagmar B.,Ross R. Paul,Fitzgerald Gerald F.,Kerry Joseph P.,Stanton Catherine

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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