Synbiotic aerated dessert: diet product development and evaluation of the intake...

Study of Brazil nut potential: products and by-products

Use of different types of fat for the production of ice cream: a rheological stu...

Specials formulations to ice cream

Synthesis of structure lipids by interesterification of lard and soybean oil for...

Behaviour of ellagic acid in synbiotic lactic beverages supplemented with L-tryptophan...

Effects of chemical interesterification on physical and chemical properties of blends...

Chemical and enzymatic interesterification of palm stearin mixtures of coconut oil...

Mayonnaise emulsion with functional characteristic and produced with protein der...

Viability of Bifidobacterium animalis ssp. lactis HN019 in probiotic infant form...