Physicochemical, microbiological and sensory evaluation of a bioactive food blend
The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a...
Uloženo v:
| Vydáno v: | Ciência e Tecnologia de Alimentos |
|---|---|
| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
|
| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=395940096026 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|