Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice

Documenti analoghi

• Soursop juice stabilized with soy fractions: a rheologial approach
  di: Luiz Henrique FASOLIN
  Pubblicazione: (2012)
• Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
  di: Christiane de Queiroz PEREIRA
  Pubblicazione: (2008)
• Concentration of pineapple juice by reverse osmosis: physicochemical characteristics and consumer acceptance
  di: Daniel Simões COUTO
  Pubblicazione: (2011)
• Chemical and physicochemical characteristics changes during passion fruit juice processing
  di: Aline Gurgel FERNANDES
  Pubblicazione: (2011)
• Dietary exposure to mycotoxins through fruits juice consumption
  di: D. Carballo
  Pubblicazione: (2018)