Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria-Reference-Cited by-同舟云学术

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

Published:2021-07-23 Issue:10 Volume:56 Page:5097-5106
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Coutinho Gabriela Silva Mendes¹^ORCID,Ribeiro Alline Emannuele Chaves²^ORCID,Prado Pryscilla Martins Carrijo³^ORCID,Oliveira Érica Resende¹^ORCID,Careli‐Gondim Ítalo¹^ORCID,Oliveira Aryane Ribeiro¹^ORCID,Soares Júnior Manoel Soares¹³^ORCID,Caliari Márcio¹²^ORCID,Vilas Boas Eduardo Valério de Barros⁴^ORCID

Affiliation:

1. Food Engineering Department Agronomy School Federal University of Goiás Km‐0 Goiânia Goiás CEP 74690‐900 Brazil

2. Rural Development Department Agronomy School Federal University of Goiás Km‐0Caixa Postal 131Campus Samambaia Goiânia Goiás CEP 74690‐900 Brazil

3. Agronomy Department Agronomy School Federal University of Goiás Km‐0Caixa Postal 131Campus Samambaia Goiânia Goiás CEP 74690‐900 Brazil

4. Post‐harvest Laboratory Food Science Department Federal University of Lavras Avenida Governador Jaime Campos 6390, Centro Lavras Minas Gerais CEP 78600‐000 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15260

Reference40 articles.

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