An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri

Published 2016 View Full Article

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Title
An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri
Authors
Keywords
Yoghurt, Omega-3 PUFA, Microalgae
Journal
Innovative Food Science & Emerging Technologies
Volume 37, Issue -, Pages 237-246
Publisher
Elsevier BV
Online
2016-04-10
DOI
10.1016/j.ifset.2016.03.017

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