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Impact of adding xylooligosaccharides encapsulated in butte..:
Rosa, Mariana C.
;
Mahieu, Benjamin
;
Rogério Tavares Filho, Elson
...
Food Research International. 170 (2023) - p. 113003 , 2023
Link:
https://doi.org/10.1016/j.foodres.2023.113003
RT Journal T1
Impact of adding xylooligosaccharides encapsulated in butter: Microstructural, optical, rheological and sensory aspects
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2023.113003&Exemplar=1&LAN=DE A1 Rosa, Mariana C. A1 Mahieu, Benjamin A1 Rogério Tavares Filho, Elson A1 Cavalcanti, Rodrigo N. A1 Martins, Manoela A1 Sobral, Louise A. A1 Sant'Anna, Celso A1 Esmerino, Erick A. A1 Goldbeck, Rosana A1 Pimentel, Tatiana C. A1 Cristina Silva, Marcia A1 Cruz, Adriano G. PB Elsevier BV YR 2023 SN 0963-9969 JF Food Research International VO 170 SP 113003 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2023.113003 DO https://doi.org/10.1016/j.foodres.2023.113003 SF ELIB - SuUB Bremen
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