Vida de prateleira de iogurte sabor café

Autor: Fernandes, Ana Flávia Carvalho, Colpa, Poliana Coste, Paiva, Elisângela Ferreira Furtado, Paiva, Leandro Carlos, Nachtigall, Aline Manke, Vilas Boas, Brígida Monteiro

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 11 No. 4 (2016); 538-543
Coffee Science; Vol. 11 Núm. 4 (2016); 538-543
Coffee Science; v. 11 n. 4 (2016); 538-543
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

This study aimed to determine the shelf life of yogurt flavored coffee through physical, chemical and microbiological analyzes. During processing of yoghurt, it was proceeded the homogenization of milk and sugar (10%), pasteurization (83ºC for 30 mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::2704baaecde6cfb92c7d843db3ca11ad
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1174