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...
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 |
Similar Items
-
Chemical quality of Baru almond (Dipteryx alata oil)
by: Ana Paula Silva Siqueira, et al.
Published: (2016-01-01) -
Baruzeiro do Cerrado in vitro: conservação em Sorbitol
by: Bianca Maria Fernandes Borges, et al.
Published: (2017-12-01) -
Posição de semeadura na emergência e desenvolvimento inicial de plântulas de baru
by: Alan Mario Zuffo, et al.
Published: (2014-09-01) -
Drying kinetics of baru flours as function of temperature
by: Douglas R. Reis, et al. -
Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts
by: Grazielle Gebrim Santos, et al.
Published: (2012-06-01)