Sorvete com extrato hidrossolúvel de arroz: análise físico-química e sensorial
Introduction: As there are many people with lactose intolerance, new dietary preparations with good sensory aspects and free from this disaccharide need to be proposed, which would ensure these individuals' well-being and quality of life. Purpose: To develop an ice cream made with water-soluble...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Josely Correa Koury
2020-07-01
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| Series: | Demetra |
| Subjects: | |
| Online Access: | https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/45766 |