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Publikováno v:
Boletim do Centro de Pesquisa de Processamento de Alimentos. 26
Yogurts with the addition of araticum, buriti, cagaita, jatoba, mangaba and pequi marmalades were processed, verifying their shelf-life, preference and acceptance. Three formulations of the yogurts were elaborated, containing 15%, 20% and 25% of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a778befcdd299d781692c33dd96f3743
https://doi.org/10.5380/cep.v26i2.13280
https://doi.org/10.5380/cep.v26i2.13280
