Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1120776
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dc.contributor.authorSOARES, A.eng
dc.contributor.authorBARROS, N. M.eng
dc.contributor.authorCOSTA, L.eng
dc.contributor.authorSAINT'PIERRE, T. D.eng
dc.contributor.authorDONANGELO, C.eng
dc.contributor.authorDELIZA, R.eng
dc.contributor.authorFARAH, A.eng
dc.date.accessioned2020-03-03T18:08:49Z-
dc.date.available2020-03-03T18:08:49Z-
dc.date.created2020-03-03
dc.date.issued2020
dc.identifier.citationJournal of Food and Nutrition Research, v. 8, n. 2, p. 110-120, 2020.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1120776-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCATAeng
dc.subjectAceitação do consumidoreng
dc.subjectFortificaçãoeng
dc.subjectMineraiseng
dc.titleFortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-03-03T18:08:49Z
dc.subject.thesagroTecnologia de Alimentoeng
dc.subject.thesagroCaféeng
dc.subject.thesagroCálcioeng
dc.subject.thesagroMineraleng
dc.subject.thesagroConsumidoreng
dc.subject.nalthesaurusCoffee (beverage)eng
dc.subject.nalthesaurusFood fortificationeng
dc.subject.nalthesaurusCalciumeng
dc.subject.nalthesaurusMineralseng
dc.subject.nalthesaurusConsumer acceptanceeng
dc.subject.nalthesaurusFood technologyeng
riaa.ainfo.id1120776eng
riaa.ainfo.lastupdate2020-12-22 -02:00:00
dc.identifier.doi10.12691/jfnr-8-2-6eng
dc.contributor.institutionAngela Soares, UFRJ; Nathalia M. Barros, UFRJ; Luciana Costa, UFRJ; Tatiana Dillenburg Saint'Pierre, PUC RIO DE JANEIRO; Carmen Donangelo, Univ. de la República, Montevideo; ROSIRES DELIZA, CTAA; Adriana Farah, UFRJ.eng
Aparece nas coleções:Artigo em periódico indexado (CTAA)

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