Potentials and pitfalls on the use of passion fruit by-products in drinkable yogurt: Physicochemical, technological, microbiological, and sensory aspects

Beverages

Volumn 4, Issue 3, 2018, Pages

  de Toledo, Nataly Maria Viva ^a   de Camargo, Adriano Costa ^a,b   Ramos, Paula Bortolotto Mendes ^a   Button, David Charles ^a,c   Granato, Daniel ^d   Canniatti Brazaca, Solange Guidolin ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

^c Memorial University   (Canada)

^d STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Fibers; Food waste; Mineral content; Passion fruit; Residues; Sensory evaluation

Indexed keywords

EID: 85059834575     PISSN: None     EISSN: 23065710     Source Type: Journal    
DOI: 10.3390/beverages4030047     Document Type: Article

References (54)

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