Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour

The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and flour on...

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Detalles Bibliográficos
Autores principales: Gutiérrez-Álzate, Katherine, Rosario, Iuri L. S., de Jesus, Rafael L. C., Maciel, Leonardo F., Santos, Stefanie A., de Souza, Carolina O., Vieira, Carla Paulo, Cavalheiro, Carlos P., da Costa, Marion Pereira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253220/
https://www.ncbi.nlm.nih.gov/pubmed/37297462
http://dx.doi.org/10.3390/foods12112217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10253220/
https://www.ncbi.nlm.nih.gov/pubmed/37297462
http://dx.doi.org/10.3390/foods12112217

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