Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

Autor: do Espírito Santo, Ana Paula a, b, Cartolano, Nathalie S. a, Silva, Thaiane F. a, Soares, Fabiana A.S.M. a, Gioielli, Luiz A. a, Perego, Patrizia b, Converti, Attilio b, Oliveira, Maricê N. a, ⁎
Zdroj: In International Journal of Food Microbiology 15 March 2012 154(3):135-144
Databáze: ScienceDirect
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