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Iogurte simbiótico sabor cajá (Spondias Mombin L.): características físico-químicas, microbiológicas e de aceitabilidade
by
Ferreira, Lívia Cabanez
,
Pereira de Lima Coimbra, Lívia Muritiba
,
Lima De Sousa, Naylanne
,
Cutrim Maciel, Ellen Mila
,
Livera, Alda Verônica Souza
,
Maia Da Silva, Celiane Gomes
Published in
Revista brasileira de tecnologia de alimentos
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Brazilian Journal Of Food Technology
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Brazilian Journal Of Food Technology/Brazilian Journal Of Food Technology
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Revista Brasileira De Tecnologia De Alimentos
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Acceptability
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Acidity
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Alimentos Funcionais
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Bacteria
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Consumption
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Dairy Products
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Fermented Food
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Flavor
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Food Science
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Food Science & Technology
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Food Technology
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Fructooligosaccharides
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Functional Foods
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Functional Foods & Nutraceuticals
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Hygiene
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Integrals
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Iogurte
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Lactic Acid
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Lactic Acid Bacteria
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Legislation
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