Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat
| Autor: | Santos, Clara Simone dos, Kanup, Raquel Fortes, Albuquerque, Marcela Albuquerque Cavalcanti, Bedani, Raquel, Souza, Cínthia Hoch Batista de, Gioielli, Luiz Antonio, Saad, Susana Marta Isay, Ract, Juliana Neves Rodrigues |
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| Zdroj: | In LWT April 2020 124 |
| Databáze: | ScienceDirect |
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