Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt.

By A. M. E. Santo, R. Silva, F. A. S. M. Soares, D. Anjos, L. A. Gioielli, M. N. Oliveira. 2010

84 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/5a5871c78cb48c4c746720fbf3e5632d0714a16e