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1 Ergebnisse
1
Development of kefir ice cream with mango pulp: sensory eva..:
Parreiras, Paola Machado
;
Dantas, Maria Ines de Souza
;
Coelho, Ana Iris Mendes
.
https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/34866/26019. , 2019
Link:
https://ojs.uel.br/revistas/uel/index.php/seminabio/ar..
RT Journal T1
Development of kefir ice cream with mango pulp: sensory evaluation, physico-chemistry and lactic acid bacteria ; Desenvolvimento de sorvete de kefir com polpa de manga: avaliação sensorial, físico-química e de bactérias ácido láticas
UL https://suche.suub.uni-bremen.de/peid=base-ftunivlondriojs:oai:ojs.pkp.sfu.ca:article_34866&Exemplar=1&LAN=DE A1 Parreiras, Paola Machado A1 Dantas, Maria Ines de Souza A1 Coelho, Ana Iris Mendes A1 Souza, Eliana Carla Gomes de PB Universidade Estadual de Londrina YR 2019 K1 Kefir at 5% K1 Kefir at 10% K1 Lactic acid bacteria count K1 pH K1 Titratable acidity K1 Kefir a 5% K1 Kefir a 10% K1 Contagem de bactérias ácido lácticas K1 pH. Acidez titulável JF https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/34866/26019 LK http://dx.doi.org/https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/34866 DO https://ojs.uel.br/revistas/uel/index.php/seminabio/article/view/34866 SF ELIB - SuUB Bremen
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