Microencapsulation with spray-chilling as an innovative strategy for probiotic low sodium requeijão cremoso processed cheese processing

Subjects

Subjects :

QUEIJO
Biochemistry
Food Science

Details

Database :

OpenAIRE

Journal :

Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual), Universidade de São Paulo (USP), instacron:USP

Accession number :

edsair.doi.dedup.....e2fa42f68b026f2c84f98e369614e067