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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders

Ana Maria Athayde Uchoa1, José Maria Correia da Costa, Geraldo Arraes Maia

  • 1Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, Fortaleza, Ceará CEP 60356-000, Brazil.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|May 21, 2009
PubMed

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