Desenvolvimento de bebida láctea fermentada adicionada de polpa de mangaba e suplementada com ferro

=== In Brazil, milk whey becomes an important raw material that can be used to produce lacteal drink due to its high offer, nutritional characteristics, functional properties, pollution potential and low cost. The objective was to develop a fermented lacteal drink added of mangaba pulp and suppleme...

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Bibliographic Details
Main Author: Sislene de Matos Reis
Other Authors: Igor Viana Brandi
Format: Others
Language:Portuguese
Published: Universidade Federal de Minas Gerais 2011
Online Access:http://hdl.handle.net/1843/NCAP-8TEF3G