Influência da adição de geleia de abóbora e amido de milho nas características físicoquímicas e texturais de iogurte grego
The yogurt is thought to be a tasty product with high nutritional value. Its consumption per capita in Brazil has increased about 100% in the last 20 years. Most dairy products available in the market have added temperate climate fruits, but the agroindustry is always looking for innovation and impr...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Editora IFPB
2020-03-01
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| Series: | Revista Principia |
| Subjects: | |
| Online Access: | https://periodicos.ifpb.edu.br/index.php/principia/article/view/3472 |