<b>Development of soy-based beverages with papaya and mango pulps<b>

The objective of this study was to elaborate and characterize Soy-Based Beverages (SBB) with papaya and mango flavors. Three formulations of each SBB were produced with soy extract (SE); papaya or mango pulp flavor; sugar and citrus pectin, in which were evaluated with chemical and sensory analysis....

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Bibliographic Details
Main Authors: Geovana Piveta Ribeiro, Ana Paula Cristiane de Andrade, Juliano Daniels, Neusa Fátima Seibel
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2014-04-01
Series:Acta Scientiarum: Technology
Subjects:
Online Access:http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/21958