Oxidative status of a yogurt-like fermented maize product containing phytosterols
This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% esterified phytosterols (between 2 and 3 g of free sterols) in a low-fat emulsio...
| Autores principales: | , , , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007/s13197-018-3102-5 http://hdl.handle.net/20.500.12123/2334 https://doi.org/10.1007/s13197-018-3102-5 |
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