Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat
Clara Simone dos Santos, Raquel Fortes Kanup, Marcela Albuquerque Cavalcanti de Albuquerque, Raquel Bedani, Cínthia Hoch Batista de Souza, Luíz Antônio Gioielli, Susana Marta Isay Saad, Juliana Neves Rodrigues Ract
Topics & Concepts
Bifidobacterium animalisFood scienceProbioticInteresterified fatChemistryLactobacillusBifidobacteriumBiologyBacteriaLipaseEnzymeFermentationBiochemistryGeneticsProbiotics and Fermented FoodsFood composition and propertiesFood Chemistry and Fat Analysis