Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics’ bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis
| Autor: | de Souza, Rafaela Carvalho, Magnani, Marciane, de Medeiros, Viviane Priscila Barros, Marcolino, Vanessa Aparecida, Klososki, Suellen Jensen, dos Santos Lima, Marcos, Feihrmann, Andresa Carla, Barão, Carlos Eduardo, Pimentel, Tatiana Colombo |
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| Zdroj: | In LWT 15 June 2023 183 |
| Databáze: | ScienceDirect |
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