Impact of the incorporation of the edible seaweeds Saccharina latissima and Alaria esculenta on the physicochemical, functional and sensory properties of yoghurt.

Autor: Rodríguez, Martha Paola Rivera1 (AUTHOR), Tremblay, Ariane1 (AUTHOR), Tsamo, Claudine Valérie Passo2 (AUTHOR), Berger, Karine2 (AUTHOR), Labrie, Steve1 (AUTHOR), Beaulieu, Lucie1 (AUTHOR) lucie.beaulieu@fsaa.ulaval.ca
Zdroj: International Journal of Food Science & Technology. Oct2024, Vol. 59 Issue 10, p7063-7079. 17p.
Databáze: Academic Search Ultimate
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