In-situ development of a functional prebiotic strawberry preparation
Background Consumers are becoming more conscious about the foods they eat, particularly in terms of sugar and calorie content. In this vein, the food industry has been pressed to offer products with low-sugar and reduced caloric value. The main challenge is keeping rheological and sensory characteri...
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2022
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/77010 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/77010 |