Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060
Research center of Embrapa/Collection: Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)
Date Issued: 2018
Type of Material: Artigo em periódico indexado (ALICE)
Authors: ALMEIDA NETA, M. C.
QUEIROGA, A. P. R.
ALMEIDA, R. L. J.
SOARES, A. C.
GONÇALVES, J. M.
FERNANDES, S. S.
SOUSA, M. C. de
SANTOS, K. M. O. dos
BURITI, F. C. A.
FLORENTINO, E. R.
Additional Information: Maria Carmélia Almeida Neta; Anna Paula Rocha de Queiroga, UEP; Raphael Lucas Jacinto Almeida, UEP; Anderson Caetano Soares, UEP; Jade Marinho Gonçalves, UEP; Suenia Soares Fernandes, UEP; Marina Cínthia de Sousa, UEP; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Flávia Carolina Alonso Buriti, UEP; Eliane Rolim Florentino, UEP.
Title: Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.
Publisher: Nutrients, v. 10, n. 1214, p. 2-9, 2018.
Language: en
Notes: Open acess.
Keywords: By-products upgrading
Data Created: 2018-10-09
Appears in Collections:Artigo em periódico indexado (CTAA)

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