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Enhancing Nutritional Value in Gelatin-Based Confectionery Products Through the Incorporation of Cryoconcentrated Blueberry Juice
OBJECTIVES: The objective was to analyze the effect of the cryoconcentrated blueberry juice (CBJ) as sugar and artificial colors substitute as well as a source of bioactive compounds in the development of gelatin-based confectionery products, in order to improve the nutritional value of these produc...
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| Publicado no: | Curr Dev Nutr |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7259022/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_009 |
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