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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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Minas Gerais
2011
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| Online Access: | http://hdl.handle.net/1843/NCAP-8TEF3G |