Elaboração de bebida láctea fermentada com diferentes tipos de polpas de frutas

Autor: Cruz, Geruza Pereira da, Rocha, Flávia Rosana dos Santos, Assis, Katyane Benquerer Oliveira de, Palma, Adriana Benquerer Oliveira, Durães, Renata Ribeiro, Sales, Marinilza Soares Mota, Araújo, Margarete Fernandes, Silva, Delaine Martins da, Oliveira, João Adilson Nunes, Farias, Paula Karoline Soares

Publikováno v: Agrarian Sciences Journal; Vol. 12 (2020); 1-6
Caderno de Ciências Agrárias; v. 12 (2020); 1-6
Caderno de Ciências Agrárias
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

In this study different types of dairy drinks were developed and the acceptability among academics and employees of a private college was verified. Four types of fermented dairy beverages containing four different flavors of fruit pulp were prepared:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::bc7cb6dfbd825011f5a1d19fa73f9779
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/18137