Title:	Fortification of Ground Roasted Coffees with Iron, Zinc and Calcium: Evaluating the Impact of Quality and Roast Degree on Sensory Responses.
Authors:	SOARES, A. BARROS, N. M. COSTA, L. SAINT'PIERRE, T. D. DONANGELO, C. DELIZA, R. FARAH, A.
Affiliation:	Angela 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.
Date Issued:	2020
Citation:	Journal of Food and Nutrition Research, v. 8, n. 2, p. 110-120, 2020.
Thesagro:	Tecnologia de Alimento Café Cálcio Mineral Consumidor
NAL Thesaurus:	Coffee (beverage) Food fortification Calcium Minerals Consumer acceptance Food technology
Keywords:	CATA Aceitação do consumidor Fortificação Minerais
DOI:	10.12691/jfnr-8-2-6
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CTAA)