カルシウムで強化されたリンゴのスナックを開発するための多段階的なアプローチ
Karoline Costa Santos1, Alline A L Tribst2, Bianca C Maniglia3
1Department of Food Science and Technology (LCA), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, São Paulo, Brazil.
No abstract available in PubMed .
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Dietary Connections
Fruit Development, Structure, and Function
Mineral, Vitamin and Water Absorption
Assessment of the Mouth
Mouth Inspection
The inspection begins with visually examining the mouth for symmetry, color, and size.
Formulation and Manufacturing Process: Physical Attributes of Generic Tablets and Capsules
Oral Drug Delivery Systems: Delayed-Release Systems
