00678nam a2200181 a 450000100080000000500110000800800410001910000150006024501040007526002030017930000110038265300150039365300130040865300170042165300200043870000200045870000180047820503802017-02-15       2016    bl uuuu     u00u1 u    #d1 aSANTOS, G.  aInfluence of maltodextrin, arabic gum or lecithin on powder yougurt quality.h[electronic resource]  aIn: INTERNATIONAL ISEKI_FOOD CONFERENCE, 4., 2016, Vienna, Austria. Responsible research and innovation in the food value chain: book of abstracts. Austria: ISEKI-Food Association, 2016. #291.c2016  ap. 268  aArabic gum  aLecithin  aMaltodextrin  aYougurt quality1 aNOGUEIRA, R. I.1 aROSENTHAL, A.