Bioactive compounds and physicochemical properties of dairy products supplemented with plantain and turmeric
Author:
Affiliation:
1. Department of Education, Research and Extension Federal Institute of Education, Science and Technology of Mato Grosso Cuiabá Brazil
2. Department of Education FATEC/SENAI Technology College Cuiabá‐MT Cuiabá Brazil
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Instituto Federal de Mato Grosso
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14720
Reference34 articles.
1. EFFECT OF ENROBING ON THE QUALITY AND SHELF LIFE OF BUFFALO MEAT CUTLETS UNDER FROZEN STORAGE
2. Antioxidant properties of dairy products fortified with natural additives: A review
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4. Acid thinned jicama and maize starches as fat substitute in stirred yogurt
5. Fortification of food and beverages with phytonutrients;Ansari M. M.;Food and Public Health,2012
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