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Lacticaseibacillus casei improves textural, functional, and..:
de Souza, Rafaela Carvalho
;
Magnani, Marciane
;
de Medeiros, Viviane Priscila Barros
...
LWT. 183 (2023) - p. 114794 , 2023
Link:
https://doi.org/10.1016/j.lwt.2023.114794
RT Journal T1
Lacticaseibacillus casei improves textural, functional, and sensory properties and phenolics' bioaccessibility of frozen desserts prepared using water-soluble extract of rice by-product and Spirulina platensis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2023.114794&Exemplar=1&LAN=DE A1 de Souza, Rafaela Carvalho A1 Magnani, Marciane A1 de Medeiros, Viviane Priscila Barros A1 Marcolino, Vanessa Aparecida A1 Klososki, Suellen Jensen A1 dos Santos Lima, Marcos A1 Feihrmann, Andresa Carla A1 Barão, Carlos Eduardo A1 Pimentel, Tatiana Colombo PB Elsevier BV YR 2023 SN 0023-6438 JF LWT VO 183 SP 114794 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2023.114794 DO https://doi.org/10.1016/j.lwt.2023.114794 SF ELIB - SuUB Bremen
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