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Nutritional, functional and sensory profile of added butter..:
Naissinger da Silva, Maritiele
;
Tagliapietra, Bruna Lago
;
Pivetta, Franciele Pozzebon
.
LWT. 161 (2022) - p. 113385 , 2022
Link:
https://doi.org/10.1016/j.lwt.2022.113385
RT Journal T1
Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2022.113385&Exemplar=1&LAN=DE A1 Naissinger da Silva, Maritiele A1 Tagliapietra, Bruna Lago A1 Pivetta, Franciele Pozzebon A1 Richards, Neila Silvia Pereira dos Santos PB Elsevier BV YR 2022 SN 0023-6438 JF LWT VO 161 SP 113385 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2022.113385 DO https://doi.org/10.1016/j.lwt.2022.113385 SF ELIB - SuUB Bremen
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