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Journal description
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Details for article 3 of 33 found articles
| Title: |
Astaxanthin and chia oil encapsulated in gel beads: Evaluation of the impact of their addition in a commercial yogurt by a consumer-based sensory analysis |
| Author: |
Espinaco, Brenda Y. Niizawa, Ignacio Cuffia, Facundo Zorrilla, Susana E. Sihufe, Guillermo A. |
| Appeared in: |
International dairy journal |
| Paging: | Volume 160 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 3 of 33 found articles
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