Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams
Favaro-Trindade, C.S., de Carvalho Balieiro, J.C., Dias, P. F., Amaral Sanino, F., Boschini, C.Volume:
13
Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013207082387
Date:
August, 2007
File:
PDF, 190 KB
english, 2007