Desenvolvimento de néctar de bacuri (Platonia insignis Mart.).
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This study aimed to development of bacuri nectar formulations. Toe acceptance of bacuri nectar decreased with increased of pulp concentration. It was chosen the I O % pulp concentration, by presenting higher values obtained in all sensory attributes evaluated. Toe microbiological quality has not changed during storage.
Palabras clave
Análise fisico-quimica, Evolução microbiológica, Qualidade sensorial, Bacuri, Néctar