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PROBIOTIC MICROENCAPSULATION WITH SPRAY CHILLING: EFFECT ON THE QUALITY PARAMETERS AND SENSORIAL ACCEPTANCE OF REQUEIJÃO CREMOSO PROCESSED CHEESE
Vol 14, 2021 -144495 -
MICROENCAPSULATION WITH SPRAY CHILLING IMPROVES PROBIOTIC SURVIVAL AND FUNCTIONALITIY IN REQUEIJÃO CREMOSO PROCESSED CHEESE
Vol 14, 2021 -144514 -
BUTTER WITH COW AND SHEEP MILK CREAM MIXTURES: RHEOLOGICAL PROPERTIES AND FATTY ACID PROFILE
Vol 14, 2021 -144538 -
IS THE PERCEIVED QUALITY OF COFFEE A SOCIAL CONSTRUCTION? A CASE STUDY BETWEEN COFFEE CONSUMPTION AND SOCIOECONOMIC STATUS
Vol 14, 2021 -144813 -
IMPACT OF DIFFERENT MODIFIED ATMOSPHERE PACKAGING ON QUALITY PARAMETERS OF MINAS FRESCAL CHEESES ADDED WITH BIFIDOBACTERIUM ANIMALIS SSP. LACTIS
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ICBC 2022
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