Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams
Carmen Silvia Fávaro-Trindade Júlio Cesar de Carvalho Balieiro; P. F Dias; Flávia Amaral Sanino; Camila Boschini
Food Science and Technology International London v. 13, n. 4, p. 285-291, 2007London 2007
Acesso online. A biblioteca também possui exemplares impressos.
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pcd 2007 eff
pcd 2007 efe@28
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