Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile

Autor: Sbruzzi Fiebig, Matheus, Regina Mendes Andrade, Dayanne, José de Oliveira Mindelo, Leandro, Santos de Gois, Jefferson, Luna, Aderval S., Afonso Provenzi, Marcel, Luiz Esteves Magalhães, Washington, Miotto, Marilia, Vieira Helm, Cristiane, Schwinden Prudencio, Elane
Zdroj: In Food Research International September 2024 192
Databáze: ScienceDirect
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