Zobrazeno 1 - 2
of 2
pro vyhledávání: '"fermentado lácteo"'
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 2, Pp 74-84 (2018)
With society’s growing concern about eating healthy foods, the food industry constantly seeks to develop less calorie products, associated with the presence of ingredients with functional properties. Thus, taking advantage of the wide acceptance of
Externí odkaz:
https://doaj.org/article/ed6a78a8ddb54cb2ad3b5d1f80f51c3c
Publikováno v:
Journal of Candido Tostes Dairy Institute; v. 72, n. 2 (2017); 74-84
Revista do Instituto de Laticínios Cândido Tostes; v. 72, n. 2 (2017); 74-84
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 2, Pp 74-84 (2018)
Revista do Instituto de Laticínios Cândido Tostes; v. 72, n. 2 (2017); 74-84
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 2, Pp 74-84 (2018)
With society’s growing concern about eating healthy foods, the food industry constantly seeks to develop less calorie products, associated with the presence of ingredients with functional properties. Thus, taking advantage of the wide acceptance of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d611cb634a3648fbcd85236618de9d9f
https://www.revistadoilct.com.br/rilct/article/view/577
https://www.revistadoilct.com.br/rilct/article/view/577
