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Study of the composition of mango pulp and whey for lactic ..:
Maldonado, Rafael Resende
;
Buosi, Roberto Elias
;
Avancini Neto, Octávio
...
https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/12119/19358. , 2021
Link:
https://sistemas.uft.edu.br/periodicos/index.php/JBB/a..
RT Journal T1
Study of the composition of mango pulp and whey for lactic fermented beverages ; Estudo da composição de polpa de manga e soro de queijo para bebidas láticas fermentadas
UL https://suche.suub.uni-bremen.de/peid=base-ftuniftocantins:oai:ojs.revista.uft.edu.br:article_12119&Exemplar=1&LAN=DE A1 Maldonado, Rafael Resende A1 Buosi, Roberto Elias A1 Avancini Neto, Octávio A1 Araújo, Ramon dos Santos A1 Deziderio, Marcela Aparecida A1 Aguiar de Oliveira, Elizama A1 Petrus, Rodrigo Rodrigues A1 Kamimura, Eliana Setsuko PB Centro de Monitoramento Ambiental e Manejo do Fogo (CeMAF) / Universidade Federal do Tocantins (UFT) YR 2021 K1 fermentação K1 polpa de fruta K1 bactérias do ácido lático K1 Mangifera indica K1 matriz de mistura K1 fruit pulp K1 fermentation K1 lactic acid bacteria K1 mixture design JF https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/12119/19358 LK http://dx.doi.org/https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/12119 DO https://sistemas.uft.edu.br/periodicos/index.php/JBB/article/view/12119 SF ELIB - SuUB Bremen
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