valiação de algumas propriedades físico-químicas, antioxidantes e sensoriais de iogurte elaborado com polpa de noni (Morinda citrifolia L.) e acerola (Malpighia emarginata DC.)
Made available in DSpace on 2016-08-31T13:29:06Z (GMT). No. of bitstreams: 1 AndrezzaACM_DISSERT.pdf: 988309 bytes, checksum: 9619badb5c59711ce4b84599afd15913 (MD5) Previous issue date: 2014-12-11 === Innovation in products elaboration is a constant purpose in the food industry in order to get dif...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal Rural do Semi-Árido
2016
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| Online Access: | http://bdtd.ufersa.edu.br:80/tede/handle/tede/515 |