Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts von do Espírito Santo, Ana Paula, Cartolano, Nathalie S., Silva, Thaiane F., Soares, Fabiana A.S.M., Gioielli, Luiz A., Perego, Patrizia, Converti, Attilio, Oliveira, Maricê N.

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