Sensory evaluation of dairy products supplemented with microencapsulated conjugated linoleic acid (CLA)

LWT

Volumn 41, Issue 6, 2008, Pages 1047-1052

  Jimenez, Maribel ^a   Garcia, Hugo S ^b   Beristain, Cesar I ^a  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Butter; Encapsulation; Functional foods; Milk; Yogurt

Indexed keywords

CARBOXYLIC ACIDS; DAIRY PRODUCTS; ENCAPSULATION;

BUTTER; FUNCTIONAL FOODS; MILK; YOGURT;

SENSORY PERCEPTION;

EID: 40649089087     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.07.008     Document Type: Article

References (25)