Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups-Reference-Cited by-同舟云学术

Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups

Published:2019-06-11 Issue:8 Volume:56 Page:3810-3822
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Silva Carlos Eduardo de Farias^ORCID,Abud Ana Karla de Souza,Silva Izabelle Caroline Caetano da,Andrade Nayana Pereira,Cerqueira Raphaella Barbosa de Oliveira,Andrade Francine Pimentel de,Carvalho Frede de Oliveira,Almeida Renata Maria Rosas Garcia,Souza José Edmundo Accioly de

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03852-0.pdf

Reference42 articles.

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3. Bezerra CV, Silva LHM, Costa RDS, Mattietto RA, Rodrigues AMC (2013) Comportamento reológico de suco misto elaborado com frutas tropicais. Braz J Food Technol 16:155–162. https://doi.org/10.1590/S1981-67232013005000020

4. Bicudo MOP, Vasques EC, Zuim DR, Candido LMB (2012) Elaboração e caracterização de bebida fermentada à base de extrato hidrossolúvel de quinoa com polpa de frutas. B CEPPA 30(1):19–26. https://doi.org/10.5381/cep.v30i1.28468

5. Blodgett R (2010) Most probable number from serial dilutions. FDA—Bacteriological Analytical Manual (BAM): AOAC International

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