Application and viability of L. acidophilus, Bifidobacterium and S. thermophilus microencapsulated in soy frozen yogurt
Soybean is a functional food and it is characterized by providing several beneficial health effects allowing the expansion of research and development of functionalized products as alternative substitutes of dairy products. This study aimed to elaborate frozen yogurt enriched with calcium and added...
| Principais autores: | Gon, Renan Luiz Romano, Gonzalez, Regiane da Silva, Sereia, Maria Josiane |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2015
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3446 |
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