Kombucha as a potential psychobiotic food

Development and rheological characterization of chocolate fondue special formula...

Evolution of fatty acids and texture profile during the maturation of Prato chee...

Development of a frozen dessert associating a cereal bar and a synbiotic ice cream...

Formulation and rheology of mayonnaise emulsions

Nisin production by Lactococcus lactis subsp. lactis' ATCC 11454 utilizing synthetic...

Development of a rice-based synbiotic dessert

Physicochemical and textural properties study of chocolates

Influence of ice cream matrix on the behavior and survival of probiotic strains under...

Powder mixture for strawberry sorbet