“Iogurte” de soja suplementado com oligofrutose e inulina
People are getting more conscious about the relationship between food and health. Consequently, industry looks for new alternatives to develop food with good acceptance and with ingredients able to improve health. Soy, prebiotics such as oligofructose and inulin have a great application potential...
| Principais autores: | Fuchs, Renata Hernandez Barros, Borsato, Dionísio, Bona, Evandro, Hauly, Maria Célia de Oliveira |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Campo Mourao
2011
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/161 |
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