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The samples had been examined for structure, microbial viability, the stability regarding the anthocyanic pigments and its particular anti-oxidant task. OUTCOMES with the help of jamelão pulp capsules there is a decrease in the Streptococcus thermophilus matter. The addition of capsules in yoghurts could actually increase the quantity of phenols and anthocyanins, as well as anti-oxidant potential at 28 days. The chromatographic analysis indicated that process was efficient, being capable of encapsula
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