Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt

Author:

Oliveira Emanuel Neto Alves de,Rocha Ana Paula Trindade,Gomes Josivanda PalmeiraORCID,Feitosa Bruno FonsêcaORCID,Santos Dyego da Costa,Sousa Elisabete Piancó de,Lemos Danielle Martins

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Adolfo Lutz Institute. (2008). Physico-chemical methods for food analysis. (4th Edition)., 1st Edition, São Paulo: Digital. 1020p.

2. Association of Official Analytical Chemists. (2016). Official methods of analysis. (20th edition). Washington, D.C. ISBN 0935584870.

3. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener;Ban;Journal of Dairy Science,2020

4. The influence of social norms in the context of reducing sugar-sweetened beverages consumption;Bélanger-Gravel;Public Health,2022

5. Physical-chemical and sensorial profile of natural greek yogurts made with different concentrations of sucrose;Bezerra;Revista Engenharia na Agricultura,2019

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