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  Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt
 
 
Title: Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt
Author: Espírito Santo, Ana Paula do
Silva, Roberta C.
Soares, Fabiana A.S.M.
Anjos, Douglas
Gioielli, Luiz A.
Oliveira, Maricê N.
Appeared in: International dairy journal
Paging: Volume 20 (2010) nr. 6 pages 8 p.
Year: 2010
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

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 Koninklijke Bibliotheek - National Library of the Netherlands