Concentrado proteico do soro e yacon agregam valor nutricional e sensorial em iogurte diet

Dantas, Maria Inês; Vasconcelos, Christiane Mileib; Pinto, Carina Aparecida; Minim, Valéria Paula Rodrigues; Martinho, Hércia Stampini Duarte.
Rev. Inst. Adolfo Lutz ; 71(1): 127-133, jan.-mar. 2012. tab, graf
Artículo en Portugués | LILACS, SES-SP, SESSP-CTDPROD, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO | ID: lil-680446

Documentos relacionados

  1. [Quantitative taxonomic study on agronomic traits of cultivated Gastrodia elata].
  2. Chemical constituents of <i>Bletilla striata</i>.
  3. Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages.
  4. Centesimal composition of traditional yoghurts and drinking yoghurts: inconsistency with the descriptions on the labels
  5. Metataxonomic Sequencing to Assess Microbial Safety of Buffalo Yogurts in Amasra Region.
  6. Impacts of Pretreatment Techniques on the Quality of Tuber Flours.
  7. Brown goat yogurt: Metabolomics, peptidomics, and sensory changes during production.
  8. [Isolation, identification, and pathogenicity research of brown rot pathogens from Gastrodia elata].
  9. Nucleases are upregulated in potato tubers afflicted with zebra chip disease.
  10. Comparison of Selected Dimensionality Reduction Methods for Detection of Root-Knot Nematode Infestations in Potato Tubers Using Hyperspectral Imaging.