Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt

AuthID
 P-017-T3E
4
Author(s)
da Cunha, PC Jr
·
Pinto, CAC
·
Ferreira, EHD
Tipo de Documento
Article
Year published
2025
Publicado
in FOODS, ISSN: 2304-8158
Volume: 14, Número: 2, Páginas: 257 (14)
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Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39856923
SCOPUS: 2-s2.0-85216018234
Wos: WOS:001405795000001
Source Identifiers
ISSN: 2304-8158
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