Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

dc.creatorMariana Wanessa Santana de Souza
dc.creatorEvelyn de Souza Oliveira Lopes
dc.creatorGustavo Pereira Cosenza
dc.creatorVerônica Ortiz Alvarenga
dc.creatorRenata Adriana Labanca
dc.creatorRaquel Linhares Bello de Araújo
dc.creatorInayara Cristina Alves Lacerda
dc.date.accessioned2022-04-04T22:49:17Z
dc.date.accessioned2022-10-03T23:07:24Z
dc.date.available2022-04-04T22:49:17Z
dc.date.available2022-10-03T23:07:24Z
dc.date.created2022-04-04T22:49:17Z
dc.date.issued2020
dc.identifierdoi:10.1590/fst.23619
dc.identifier1678-457X
dc.identifierhttp://hdl.handle.net/1843/40765
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3817123
dc.publisherUniversidade Federal de Minas Gerais
dc.publisherBrasil
dc.publisherFAR - DEPARTAMENTO DE ALIMENTOS
dc.publisherUFMG
dc.relationFood Science and Technology
dc.rightsAcesso Aberto
dc.subjectEnteral formula
dc.subjectEmulsion stability
dc.subjectIn vitro gastrointestinal digestion
dc.subjectDesign of experiments
dc.titleEffect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas
dc.typeArtigo de Periódico


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