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Influence of mango pulp and sucrose contents on the technol..:
Emanuel Neto Alves de Oliveira
;
Ana Paula Trindade Rocha
;
Josivanda Palmeira Gomes
...
http://www.sciencedirect.com/science/article/pii/S2772502223000343. , 2023
Link:
https://doi.org/10.1016/j.afres.2023.100295
RT Journal T1
Influence of mango pulp and sucrose contents on the technological properties of solid preparations (freeze-dried) for yoghurt
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:19467312e005444f898dc73094c00e3f&Exemplar=1&LAN=DE A1 Emanuel Neto Alves de Oliveira A1 Ana Paula Trindade Rocha A1 Josivanda Palmeira Gomes A1 Bruno Fonsêca Feitosa A1 Dyego da Costa Santos A1 Elisabete Piancó de Sousa A1 Danielle Martins Lemos PB Elsevier YR 2023 K1 Dairy product K1 Healthiness K1 Mangifera indica L K1 Sugar K1 Yogurt powder K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2772502223000343 LK http://dx.doi.org/https://doi.org/10.1016/j.afres.2023.100295 DO https://doi.org/10.1016/j.afres.2023.100295 SF ELIB - SuUB Bremen
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