Optimization of the Acceptance of Prebiotic Beverage Made...

Journal of Food Science 2014 / 07 Vol. 79; Iss. 7

Optimization of the Acceptance of Prebiotic Beverage Made from Cashew Nut Kernels and Passion Fruit Juice

Rebouças, Marina Cabral, Rodrigues, Maria do Carmo Passos, Afonso, Marcos Rodrigues Amorim
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Volume:
79
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.12507
Date:
July, 2014
File:
PDF, 371 KB
english, 2014
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