Physicochemical, microbiological and sensory evaluation of a bioactive food blend
The potential of functional foods to decrease the risks of chronic non-communicable diseases has motivated the development of products with beneficial effects on fat and carbohydrate metabolism. The present study aimed at analyzing the physicochemical, microbiological, and sensory properties of a bi...
|Main Authors:||, , , , ,|
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
|Series:||Food Science and Technology|