Effect of the açai pulp on the sensorial attributes of probiotic yogurts

International Journal of Probiotics and Prebiotics

Volumn 4, Issue 1, 2009, Pages 41-44

  de Almeida, Mario H B ^a   da Cruz, Adriano G ^a   Faria, Jose A F ^b   Moura, Miriam R L ^b   de Carvalho, Lucia M J ^b   Freitas, Maria Cristina J ^b  

^a ESTÁCIO DE SÁ UNIVERSITY   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

A ai pulp; Probiotic yogurts; Sensorial evaluation

Indexed keywords

YOGHURT;

ACAI PULP; AROMA; ARTICLE; CONCENTRATION RESPONSE; FLAVOR; FOOD BIOTECHNOLOGY; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; FRUIT; SENSORY EVALUATION;

EID: 62549099632     PISSN: 15551431     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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