Fruit nectar obtained from cupuaçu (theobroma grandi-florum) and açaí (euterpe oleracea mart) added with fructo-oligosaccharides: processing and quality evaluation.

Autor:	Almeida Jesus, Marlúcia Mirian1, Ferreira, Igor Macedo2, Nascimento Santos, Lilian Vieira do3, Oliveira Silva, Ana Mara1, Garcêz Carvalho, Michelle1 michellegarcezpi@hotmail.com
Zdroj:	Demetra: Food, Nutrition & Health / Alimentação, Nutrição & Saúde. 2019, Vol. 14, p1-15. 8p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu