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Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 11, p. 4642, doi. 10.1007/s13197-018-3405-6
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- Publication type:
- Article
Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 4, p. 1518, doi. 10.1007/s13197-018-3069-2
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- Publication type:
- Article
Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract.
- Published in:
- Journal of Food Science & Technology, 2017, v. 54, n. 6, p. 1608, doi. 10.1007/s13197-017-2592-x
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- Publication type:
- Article
Casein-Based Powders: Characteristics and Rehydration Properties.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 1, p. 240, doi. 10.1111/1541-4337.12319
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- Publication type:
- Article