Elaboração e aceitação sensorial de estruturado misto obtido a partir de polpas de taperebá e goiaba.
Elaboração e aceitação sensorial de estruturado misto obtido a partir de polpas de taperebá e goiaba.
Author(s): SILVA, P. A.; CARVALHO, A. V.; PINTO, C. A.; VASCONCELOS, M. A. M. de
Publication year: 2007
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Eastern Amazon
Keywords: Bebida, Goiaba, Polpa, Produto de Origem Vegetal, Taperebá, Tecnologia de Alimento
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