Effect of jabuticaba (Myrciaria jaboticaba (Vell) O. Berg) and jamelão (Syzygium cumini (L.) Skeels) peel powders as colorants on color-flavor congruence and acceptability of yogurts

Autor: Freitas-Sá, Daniela De Grandi Castro a, ∗, de Souza, Raquel Claverie b, de Araujo, Manuela Cristina Pessanha a, Borguini, Renata Galhardo a, de Mattos, Luzimar da Silva a, Pacheco, Sidney a, Godoy, Ronoel Luiz de Oliveira a
Zdroj: In LWT October 2018 96:215-221
Databáze: ScienceDirect
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