Camu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessment

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dc.contributor.authorAguiar, Jaime Paiva Lopes
dc.contributor.authorSouza, Francisca das Chagas do Amaral
dc.date.accessioned2020-06-30T21:15:50Z
dc.date.available2020-06-30T21:15:50Z
dc.date.issued2015
dc.identifier.doi10.4236/ajac.2015.65036
dc.identifier.urihttps://repositorio.inpa.gov.br/handle/1/21569
dc.language.isoenpt_BR
dc.publisher.journalAmerican Journal of Analytical Chemistrypt_BR
dc.relation.ispartofVolume 6, Pags. 377-381pt_BR
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.titleCamu-camu (Myrciaria dubia HB K): Yogurt processing, formulation, and sensory assessmenten
dc.typeArtigopt_BR

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