Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion

Publication date: Available online 4 January 2021Source: Journal of Food EngineeringAuthor(s): Tânia B. Ribeiro, Teresa Bonifácio-Lopes, Pilar Morais, Arménio Miranda, João Nunes, António A. Vicente, Manuela Pintado
Source: Journal of Food Engineering - Category: Food Science Source Type: research