Sensory Evaluation of grape yogurt with added calcium and zinc
Yogurt is a product widely recommended due to its sensory, nutritional and probiotic characteristics. It is made of milk containing high solids, lactic acid culture and sugar and can also be enriched. The objectives were to develop a grape yogurt with added calcium and zinc, and evaluate its microbi...
| Principais autores: | de Carvalho, Ivani, de Souza, Marinês, Porcu, Ornella Maria |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2010
|
| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3334 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|