Nutritional quality, sensory analysis and shelf life stability of yogurts containing inulin-type fructans and winery byproducts for sustainable health
This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
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| Subjects: | α-glucosidase inhibition, Inulin-type fructans, Yogurts, Sustainable health, Winery byproducts, |
| Online Access: | http://hdl.handle.net/10261/220301 http://dx.doi.org/10.13039/501100011033 |
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| Summary: | This article belongs to the Special Issue Grapes and their Derivatives in Functional Foods. |
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