Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond

ABSTRACT: The impact of alimentation on life’s quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented fl...

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Bibliographic Details
Main Authors: Marceli Borges Fioravante, Priscila Aiko Hiane, José Antônio Braga Neto
Format: Article
Language:English
Published: Universidade Federal de Santa Maria
Series:Ciência Rural
Subjects:
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900752&lng=en&tlng=en