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pro vyhledávání: '"Alva R. Castillo-González"'
Autor:
César Leyva-Porras, Zenaida Saavedra-Leos, Manuel Román-Aguirre, Carlos Arzate-Quintana, Alva R. Castillo-González, Andrés I. González-Jácquez, Fernanda Gómez-Loya
Publikováno v:
Polymers, Vol 15, Iss 2, p 367 (2023)
A functional food as a matrix based on a blend of carbohydrate polymers (25% maltodextrin and 75% inulin) with quercetin and Bacillus claussi to supply antioxidant and probiotic properties was prepared by spray drying. The powders were characterized
Externí odkaz:
https://doaj.org/article/58cab626f9cd45dbb19832aafe112515
