Cunha Júnior, P.C.d.; Pinto, C.A.C.; Saraiva, J.M.A.; Ferreira, E.H.d.R.
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt. Foods 2025, 14, 257.
https://doi.org/10.3390/foods14020257
AMA Style
Cunha Júnior PCd, Pinto CAC, Saraiva JMA, Ferreira EHdR.
Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt. Foods. 2025; 14(2):257.
https://doi.org/10.3390/foods14020257
Chicago/Turabian Style
Cunha Júnior, Paulo Cezar da, Carlos Alberto Cruz Pinto, Jorge Manuel Alexandre Saraiva, and Elisa Helena da Rocha Ferreira.
2025. "Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt" Foods 14, no. 2: 257.
https://doi.org/10.3390/foods14020257
APA Style
Cunha Júnior, P. C. d., Pinto, C. A. C., Saraiva, J. M. A., & Ferreira, E. H. d. R.
(2025). Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt. Foods, 14(2), 257.
https://doi.org/10.3390/foods14020257