Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice;Aceitação sensorial e avaliação da estabilidade física de uma sobremesa prebiótica à base de soja desenvolvida com suco de maracujá

Ciencia e Tecnologia de Alimentos

Volumn 32, Issue 1, 2012, Pages 119-125

  Granato, Daniel ^a,b   Masson, Maria Lucia ^a   Ribeiro, Jéssica Caroline Bigaski ^c  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b Centro Universitario das Faculdades Metropolitanas Unidas   (Brazil)

^c STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Acceptability; Fructooligosaccharides; Fruit juices; Functional foods; Soy based desserts; Stability

Indexed keywords

GLYCINE MAX; PASSIFLORA EDULIS;

EID: 84930479435     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612012005000004     Document Type: Article

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