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Prebiotic flours in dairy food processing: Technological and sensory implications
Author(s):
Renata O. Santos
,
Marcus Silva
,
Kamila Nascimento
,
Aline L D Batista
,
Jeremias Moraes
,
Marlon M Andrade
,
Luiz Guilherme Z S Andrade
,
Kianoush Khosravi-Darani
,
Monica Q. Freitas
,
Renata Raices
,
Márcia C. SILVA
,
Jose L Barbosa Junior
,
Maria Madalena M. BARBOSA
,
Adriano Cruz
,
R. Santos
,
Filipa Silva
,
K. Nascimento
,
A. C. F. Batista
,
J. MORAES
,
Juvana M. Andrade
,
L. H. S. G. Andrade
,
K Khosravi-Darani
,
R. R. S. Raices
,
M. A. Silva
,
A. L BARBOSA JÚNIOR
,
M. I, da S. Barbosa
,
A. F. Cruz
,
R. V. SANTOS
,
Elizabete SILVA
,
A. Batista
,
Isabel Andrade
,
L. O. M Andrade
,
Emilson Q. Freitas
,
R. S. Raices
,
J R BARBOSA Jr
,
J Moraes
,
Luciene M. Andrade
,
Christian M. Andrade
,
M. SILVA
,
A. CRUZ
Publication date:
2018
Journal:
International Journal of Dairy Technology
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New directions in predictive processing
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DOI::
10.1111/1471-0307.12394
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