Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Jalea de jabuticaba"'
Autor:
Batista, Rubia Viana, Rosário, Fernanda Menegon, Alves, Vanessa, Francisco, Cátia Tavares dos Passos, Tormen, Luciano, Bertan, Larissa Canhadas
Publikováno v:
Research, Society and Development; Vol. 9 No. 9; e214996662
Research, Society and Development; Vol. 9 Núm. 9; e214996662
Research, Society and Development; v. 9 n. 9; e214996662
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 9; e214996662
Research, Society and Development; v. 9 n. 9; e214996662
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of this work was the development of yogurt with jaboticaba jam added with fibers. This work was divided into three stages. The first objective was to make 5 types of jabuticaba jellies: standard (F01), with chia seeds 1% (F02) and 2% (F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::87ca5db59397bd4392f1321aa70e7f8e
https://rsdjournal.org/index.php/rsd/article/view/6662
https://rsdjournal.org/index.php/rsd/article/view/6662
