Cashew nut-based beverage: development, characteristics and stability during refrigerated storage
Author:
Affiliation:
1. Embrapa Agroindústria de Alimentos, Brasil
2. Embrapa Agroindústria Tropical, Brasil
3. Universidade Federal do Ceará, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst33819.pdf
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3. Conservação do leite de castanha-do-pará;Cardarelli H. R.;Scientia Agrícola,2000
4. Estudo da estabilidade do extrato hidrossolúvel “leite” de babaçu (Orbygnia speciosa) pasteurizado e armazenado sob refrigeração;Carneiro B. L. A.;Revista Brasileira de Fruticultura,2014
5. Effect of high pressure processing on the immunoreactivity of almond milk;Dhakal S.;Food Research International,2014
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