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...

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Bibliographic Details
Main Authors: Rosângela dos Santos Ferreira, Priscila Aiko Hiane, Rita de Cássia Avellaneda Guimarães, Maria Isabel Lima Ramos, Daniel Pecoraro Demarque, Júnia Elisa Carvalho de Meira
Format: Article
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-09-01
Series:Food Science and Technology
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