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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 -
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
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Characterization of a sonicated (HIUS) and pasteurized (HTST) whey beverage: in vitro functional activities and bioactive peptides.
Vol 14, 2021 -141233
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