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Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents
Tavares Estevam, Adriana Carneiro, de Almeida, Michele Correia, de Oliveira, Tiago Almeida, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina, Porto, Ana Lucia Figueiredo Lúcia FigueiredoYear:
2017
Language:
english
Journal:
Food Funct.
DOI:
10.1039/C7FO00776K
File:
PDF, 858 KB
english, 2017