Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/932024
Title: | Instant soy coffee beverage: chemical stability and bioactive compounds during storage. |
Authors: | FELBERG, I. FARAH, A. CALADO, V. TOCI, A. GODOY, R. L. O. PACHECO, S. ANTONIASSI, R. FREITAS, S. C. de DONANGELO, C. M. |
Affiliation: | ILANA FELBERG, CTAA; ADRIANA FARAH, UFRJ; VERÔNICA CALADO, UFRJ; ALINE TOCI, UFRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA; ROSEMAR ANTONIASSI, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; CARMEN M. DONANGELO, UFRJ/UNIVERSIDAD DE LA REPÚBLICA, MONTEVIDEO. |
Date Issued: | 2012 |
Citation: | In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM. |
Thesagro: | Bebida Café Soja |
Keywords: | Compostos bioativos |
Type of Material: | Resumo em anais e proceedings |
Access: | openAccess |
Appears in Collections: | Resumo em anais de congresso (CTAA) |
Files in This Item:
File | Description | Size | Format | |
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2012075.pdf | 14,9 kB | Adobe PDF | View/Open |