Néctar misto de umbu (Spondias tuberosa Arr. Câmera) e mangaba (Hancornia Speciosa Gomes): elaboração e avaliação da qualidade

Néctar misto de umbu (Spondias tuberosa Arr. Câmera) e mangaba (Hancornia Speciosa Gomes): elaboração e avaliação da qualidade

Resumo Objetivou-se elaborar três formulações de néctar misto de umbu e mangaba, além de avaliá-las quanto às suas características microbiológicas, sensoriais, físico-químicas e químicas. Antes da elaboração do néctar, três marcas de polpas de umbu e duas marcas de polpas de mangaba foram avaliadas...

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Bibliographic Details
Main Authors:	Lana Leite de Almeida Lima, Ana Mara Oliveira e Silva, Igor Macedo Ferreira, Tatiana Pacheco Nunes, Michelle Garcêz de Carvalho
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2018-10-01
Series:	Brazilian Journal of Food Technology
Subjects:	Frutas regionais Bebida mista Aceitação sensorial
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100463&lng=en&tlng=en

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