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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 -
DIARIES AS AN INNOVATIVE METHODOLOGY TO EVALUATE CONSUMER PERCEPTION AND BEHAVIOR: A CASE STUDY WITH BUTTER MANUFACTURED WITH DIFFERENT SHEEP AND COW MILK CREAM MISTURES
Vol 14, 2021 -144540
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Effect of Brazilian non-Saccharomyces Yeasts Isolated from Fruits on the Phenolic Compounds in Cashew Wine
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FRESHWATER MICROALGAE AS SOURCE OF ESSENTIAL AMINO ACIDS AND FATTY ACIDS
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