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...
I tiakina i:
| I whakaputaina i: | Ciência e Tecnologia de Alimentos |
|---|---|
| Ngā kaituhi matua: | , , , , , |
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Ngā marau: | |
| Urunga tuihono: | https://www.redalyc.org/articulo.oa?id=395940096026 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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