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Autor:
HUANA S. DE GODOI, DJÉSSICA TATIANE RASPE, NATÁLIA STEVANATO, ISABELA S. ANGELOTTO, VITOR AUGUSTO S. GARCIA, CAMILA DA SILVA
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 96, Iss suppl 1 (2024)
Abstract This study aimed to produce water-soluble oat extract enriched with mango peel flour (MPF) as a source of active compounds and to use this ingredient as a partial substitute for whole milk in Greek yogurt (GY) for its nutritional enrichment.
Externí odkaz:
https://doaj.org/article/4163e12cf1424575a8b97b8c13fee987