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Autor:
A. A. Santos, J. R. Carvalho Filho, F. A. Silva, Everton Vieira da Silva, Y. F. Paiva, A. M. B. M. Oliveira, M. M. Conceição
Publikováno v:
Periódico Tchê Química. 15:21-30
The yogurts are among the milk products more consumed worldwide and as the majority of industrialized foods are rich in artificial additives, which has among its main functions ensure the stability of the product for certain periods, herewith, have s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b4d9bbdf2df63de9231e4da18646c57
https://doi.org/10.52571/ptq.v15.n29.2018.21_periodico29_pgs_21_30.pdf
https://doi.org/10.52571/ptq.v15.n29.2018.21_periodico29_pgs_21_30.pdf
