Development of a Synbiotic Low-Calorie Beverage Made from Soy and Yacon Extracts-Reference-Cited by-同舟云学术

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Development of a Synbiotic Low-Calorie Beverage Made from Soy and Yacon Extracts

Published:2012 Issue:11 Volume:03 Page:1500-1508
ISSN:2157-944X
Container-title:Food and Nutrition Sciences
language:
Short-container-title:FNS

Author:

Manzoni Marla Simone Jovenasso,Cavallini Daniela Cardoso Umbelino,Pauly-Silveira Nadiége Dourado,Roselino Mariana Nougalli,Rossi Elizeu Antonio

Publisher

Scientific Research Publishing, Inc.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Review on potential non‐dairy synbiotic beverages: a preliminary approach using legumes;International Journal of Food Science & Technology;2020-09-28

2. Development and Characterization of an Enzyme Membrane Reactor for Fructo-Oligosaccharide Production;Membranes;2019-11-10

3. Development of fortified bakery products based on kokoro, a traditional Nigerian snack;Acta Universitatis Sapientiae, Alimentaria;2018-12-01

4. Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine concentrations in elderly individuals;Food Research International;2017-09

5. Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks;Food Science and Technology;2016-02-05

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