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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Structured lipids obtained by chemical interesterification of olive oil and palm stearin von da Silva, Roberta C., Soares, Daniela F., Lourenço, Maíra B., Soares, Fabiana A.S.M., da Silva, Kelly G., Gonçalves, Maria Inês A., Gioielli, Luiz A.

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Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk von Florence, Ana Carolina R., Oliveira, Ricardo P.S., Silva, Roberta C., Soares, Fabiana A.S.M., Gioielli, Luiz A., Oliveira, Maricê N.

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Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt von Espírito Santo, Ana Paula do, Silva, Roberta C., Soares, Fabiana A.S.M., Anjos, Douglas, Gioielli, Luiz A., Oliveira, Maricê N.

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