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Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13792
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- Article
Encapsulation of Bifidobacterium animalis subsp. lactis Through Emulsification Coupled with External Gelation for the Development of Synbiotic Systems.
- Published in:
- Probiotics & Antimicrobial Proteins, 2023, v. 15, n. 5, p. 1424, doi. 10.1007/s12602-022-09993-7
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- Publication type:
- Article
The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 6, p. 485, doi. 10.1177/1082013220905379
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- Publication type:
- Article