<b>SOY YOGURT FORTIFIED WITH IRON AND CALCIUM: STABILITY DURING THE STORAGE</b>
<p align="justify"> The objective of this study was to prepare a soy yogurt, fortifi ed with microencapsulated FeSO4.7H2O (12mg of iron/l) and calcium citrate (600mg of calcium/l), and evaluate the stability of the fi nal product during the storage at 10°C. The soy yogurt wi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual Paulista
2009-09-01
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| Series: | Alimentos e Nutrição |
| Subjects: | |
| Online Access: | http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/962 |