Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1143630
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dc.contributor.authorPRADO, G. M. DO
dc.contributor.authorSOUSA, P. H. M. DE
dc.contributor.authorSILVA, L. M. R. DA
dc.contributor.authorWURLITZER, N. J.
dc.contributor.authorGARRUTI, D. dos S.
dc.contributor.authorFIGUEIREDO, R. W. DE
dc.date.accessioned2022-06-01T20:27:59Z-
dc.date.available2022-06-01T20:27:59Z-
dc.date.created2022-06-01
dc.date.issued2022
dc.identifier.citationFood Science and Technology, v. 42, e64321, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1143630-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectTropical fruit beverage
dc.subjectEncapsulated omega-3
dc.subjectReologia
dc.subjectBebida de frutas tropicais
dc.subjectÔmega-3 encapsulado
dc.titleEncapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties.
dc.typeArtigo de periódico
dc.subject.nalthesaurusRheology
riaa.ainfo.id1143630
riaa.ainfo.lastupdate2022-06-01
dc.identifier.doihttps://doi.org/10.1590/fst.64321
dc.contributor.institutionGIOVANA MATIAS DO PRADO, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará; PAULO HENRIQUE MACHADO DE SOUSA, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará; LARISSA MORAIS RIBEIRO DA SILVA, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará; NEDIO JAIR WURLITZER, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; RAIMUNDO WILANE DE FIGUEIREDO, Departamento de Engenharia de Alimentos, Universidade Federal do Ceará.
Appears in Collections:Artigo em periódico indexado (CNPAT)

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