Development of a prebiotic strawberry preparation for the dairy industry
Background. Food industry has been pressed to develop products with reduced sugar and caloric value, with the challenge of keeping rheological and sensory characteristics. Herein we developed a functional strawberry preparation for the dairy industry, by in-situ enzymatic conversion of sucrose into...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2022
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| Texto completo: | https://hdl.handle.net/1822/79233 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/79233 |