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Campo DCValorLengua/Idioma
dc.contributor.authorOLIVEIRA, A. S.
dc.contributor.authorNIRO, C. M.
dc.contributor.authorBRESOLIN, J. D.
dc.contributor.authorSOARES, V. F.
dc.contributor.authorFERREIRA, M. D.
dc.contributor.authorSIVIERI, K.
dc.contributor.authorAZEREDO, H. M. C. de
dc.date.accessioned2022-05-20T11:13:47Z-
dc.date.available2022-05-20T11:13:47Z-
dc.date.created2021-04-10
dc.date.issued2021
dc.identifier.citationLWT. Food Science and Technology, v. 144, a. 111105, 2021.
dc.identifier.issn0023-6438
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1131192-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFood dehydration
dc.subjectNon-dairy probiotic foods
dc.subjectEdible coatings
dc.subjectDesidratação de alimentos
dc.subjectAlimentos probióticos não lácteos
dc.subjectRevestimentos comestíveis
dc.titleDehydrated strawberries for probiotic delivery: Influence of dehydration and probiotic incorporation methods.
dc.typeArtigo de periódico
dc.subject.thesagroMorango
dc.subject.nalthesaurusFragaria ananassa
dc.format.extent21 - 10
riaa.ainfo.id1131192
riaa.ainfo.lastupdate2022-05-19
dc.identifier.doihttps://doi.org/10.1016/ j.lwt.2021.111105
dc.contributor.institutionALINE SOARES OLIVEIRA, Postgraduate Program in Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (Unesp); CAROLINA MADAZIO NIRO, Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar); JOANA DIAS BRESOLIN, CNPDIA; VIVIANE FARIA SOARES, CNPDIA; MARCOS DAVID FERREIRA, CNPDIA; KATIA SIVIERI, Postgraduate Program in Food and Nutrition, School of Pharmaceutical Sciences, São Paulo State University (Unesp); HENRIETTE MONTEIRO C DE AZEREDO, CNPAT.
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