Title:	Effect of goat fresh cheese addition on the technological characteristics of guava goat milk ice cream.
Authors:	VIEIRA, A. D. S. SILVA, L. M. F. da MARTINEZ, R. C. R. SAAD, S. M. I. SANTOS, K. M. O. dos
Affiliation:	Antônio D. S. Vieira, Faculty of Pharmaceutical Sciences, University of São Paulo (FCF/USP) - São Paulo, SP; Liana Maria Ferreira da Silva, Tecnologia de Alimentos do IFCE - Campus Sobral, CE.; Rafael C. R. Martinez, FCF/USP - São Paulo, SP; Susana M. I. Saad, FCF/USP - São Paulo, SP.; KARINA MARIA OLBRICH DOS SANTOS, CNPC.
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: ALACCTA, 2012. 1 CD-ROM.
Thesagro:	Caprino Leite de cabra Sorvete Polpa de fruta Goiaba
NAL Thesaurus:	Goat milk Frozen dairy products Probiotics
Keywords:	Aceitabilidade Acceptability Avaliação sensorial Icecream
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CNPC)