Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties-Reference-Cited by-同舟云学术

Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PRADO Giovana Matias do¹,SOUSA Paulo Henrique Machado de²^ORCID,SILVA Larissa Morais Ribeiro da¹,WURLITZER Nedio Jair³,GARRUTI Deborah dos Santos³,FIGUEIREDO Raimundo Wilane de¹

Affiliation:

1. Universidade Federal do Ceará, Brasil

2. Universidade Federal do Ceará, Brasil; Universidade Federal do Ceará, Brasil

3. Embrapa Agroindústria Tropical, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

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4. Planejamento e otimização de experimentos.;Barros No. B.,1995

5. Functional foods development: trends and technologies;Betoret E.;Trends in Food Science & Technology,2011

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