Sorvete com extrato hidrossolúvel de arroz: análise físico-química e sensorial
Introduction: As there are many people with lactose intolerance, new dietary preparations with good sensory aspects and free from this disaccharide need to be proposed, which would ensure these individuals' well-being and quality of life. Purpose: To develop an ice cream made with water-soluble...
Main Authors: | , |
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Format: | Article |
Language: | English |
Published: |
Universidade do Estado do Rio de Janeiro
2020-07-01
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Series: | Demetra |
Subjects: | |
Online Access: | https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/45766 |