An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalgae Pavlova lutheri
Robertson, Ruairi C., Mateo, Maria Rosa Gracia, O'Grady, Michael N., Guihéneuf, Freddy, Stengel, Dagmar B., Ross, R. Paul, Fitzgerald, Gerald F., Stanton, CatherineLanguage:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2016.03.017
Date:
April, 2016
File:
PDF, 727 KB
english, 2016