Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.

Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.

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Bibliographic Details
Main Authors: ALMEIDA NETA, M. C., QUEIROGA, A. P. R., ALMEIDA, R. L. J., SOARES, A. C., GONÇALVES, J. M., FERNANDES, S. S., SOUSA, M. C. de, SANTOS, K. M. O. dos, BURITI, F. C. A., FLORENTINO, E. R.
Other Authors: Maria Carmélia Almeida Neta; Anna Paula Rocha de Queiroga, UEP; Raphael Lucas Jacinto Almeida, UEP; Anderson Caetano Soares, UEP; Jade Marinho Gonçalves, UEP; Suenia Soares Fernandes, UEP; Marina Cínthia de Sousa, UEP; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Flávia Carolina Alonso Buriti, UEP; Eliane Rolim Florentino, UEP.
Format: Separatas biblioteca
Language:English
eng
Published: 2018-10-09
Subjects:By-products upgrading,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060

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