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THE INFLUENCE OF HAWTHORN (CRATAEGUS SPP.) COMPOSITE ON THE FUNCTIONALITY AND QUALITY ATTRIBUTES OF STIRRED YOGURT.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 3, p. 327, doi. 10.17306/J.AFS.001235
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Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6844, doi. 10.1111/ijfs.16678
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- Article
Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.
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- Foods, 2024, v. 13, n. 6, p. 844, doi. 10.3390/foods13060844
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- Article