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Sensory evaluation of fermented dairy beverages supplemente..:
Julliane Souza Barbosa FIGUEIREDO
;
Grazielle Layanne Mendes SANTOS
;
João Pedro Antunes LOPES
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en. , 2019
Link:
https://doi.org/10.1590/fst.32616
RT Journal T1
Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:a1d0785918fd480bbccbb5846a3b5b0b&Exemplar=1&LAN=DE A1 Julliane Souza Barbosa FIGUEIREDO A1 Grazielle Layanne Mendes SANTOS A1 João Pedro Antunes LOPES A1 Larissa Bessa FERNANDES A1 Fabiane Neves SILVA A1 Raquel Borges FARIA A1 Ana Carolina Santos ROCHA A1 Paula Karoline Soares FARIAS A1 William James Nogueira LIMA A1 Carla Adriana Ferreira DURÃES A1 Alessandra Rejane Ericsson de Oliveira XAVIER A1 Bruna Mara Aparecida de CARVALHO A1 Roberta Torres CARELI A1 Anna Christina de ALMEIDA A1 Igor Viana BRANDI PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2019 K1 iron deficiency anemia K1 food supplementation K1 dairy beverages K1 cerrado fruit pulps K1 quality control K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005002102&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.32616 DO https://doi.org/10.1590/fst.32616 SF ELIB - SuUB Bremen
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