Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile
Sbruzzi Fiebig, Matheus, Regina Mendes Andrade, Dayanne, José de Oliveira Mindelo, Leandro, Santos de Gois, Jefferson, Luna, Aderval S., Afonso Provenzi, Marcel, Luiz Esteves Magalhães, Washington, Miotto, Marilia, Vieira Helm, Cristiane, Schwinden Prudencio, Elane
Published in Food research international (01.09.2024)
Published in Food research international (01.09.2024)
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Journal Article
Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage
Furlani, Lucas da Luz, Marques, Caroline, Prado, Naimara Vieira do, Fiebig, Matheus Sbruzzi, Machado-Lunkes, Alessandra, Castro-Cislaghi, Fabiane Picinin de
Published in Acta scientiarum. Technology (06.11.2024)
Published in Acta scientiarum. Technology (06.11.2024)
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