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

Fuente: Redalyc

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Détails bibliographiques
Auteur principal:	Daniel GRANATO
Format:	Artículo científico
Langue:	en
Publié:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Sujets:	Agrociencias soy stability fruit juices acceptability based desserts
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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