Loading...
Please wait, while we are loading the content...
Similar Documents
Development of Functional Ice Cream and Evaluation of Its Physico-Chemical, Microbiological and Sensory Characteristics
| Content Provider | Semantic Scholar |
|---|---|
| Author | Valério, Geisa Demele Castro, Evelyn Marssola Bernini, Luciana De Jesus Pinto, Thiago Borges Santana, Elsa Helena Walter De Aragon-Alegro, Lina Casale Souza, Cínthia Hoch Batista De |
| Copyright Year | 2014 |
| Abstract | Geisa Demele Valerio, Evelyn Marssola Castro, Luciana de Jesus Bernini, Thiago Borges Pinto, Elsa Helena Walter de Santana, Lina Casale Aragon-Alegro, Cinthia Hoch Batista de Souza.Development of Functional Ice Cream and Evaluation of Its Physico-Chemical, Microbiological and Sensory Characteristics. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-022 Development of Functional Ice Cream and Evaluation of Its Physico-Chemical, Microbiological and Sensory Characteristics |
| Starting Page | 603 |
| Ending Page | 604 |
| Page Count | 2 |
| File Format | PDF HTM / HTML |
| DOI | 10.5151/foodsci-microal-022 |
| Volume Number | 1 |
| Alternate Webpage(s) | http://pdf.blucher.com.br.s3-sa-east-1.amazonaws.com/foodscienceproceedings/microal/022.pdf |
| Alternate Webpage(s) | https://doi.org/10.5151/foodsci-microal-022 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |