Water-soluble oat extract enriched with mango peel flour: preparation, characterization and application in Greek yogurt
Author:
Affiliation:
1. Universidade Estadual de Maringá, Brazil
2. Universidade do Oeste do Paraná, Brazil
3. Universidade Estadual Paulista, Brazil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652024000301704&tlng=en
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2. Hypocholesterolemic effect of designer yogurts fortified with omega fatty acids and dietary fibers in hypercholesterolemic subjects;AHMAD N;Food Sci Technol,2021
3. Profiling phenolic compounds in underutilized mango peel by-products from cultivars grown in Spanish subtropical climate over maturation course;ALANÓN ME;Food Res Int,2021
4. Centesimal composition and rheological behavior of oat extract (Avena sativa);ALMEIDA RLJ;Res Soc Dev,2020
5. Oats as a matrix of choice for developing fermented functional beverages;ANGELOV A;Food Sci Technol,2018
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