Partially hydrolyzed galactomannan from Caesalpinia pulcherrima seeds improves texture and sensory acceptability of fermented goat milk beverages.

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dc.contributorFlávia C. A. Buriti
dc.contributorKARINA MARIA OLBRICH DOS SANTOS, CNPC
dc.contributorANTONIO SILVIO DO EGITO, CNPC.
dc.creatorBURITI, F. C. A.
dc.creatorSANTOS, K. M. O. dos
dc.creatorEGITO, A. S. do
dc.date2012-11-13T11:11:11Z
dc.date2012-11-13T11:11:11Z
dc.date2012-11-13
dc.date2012
dc.date2019-04-05T11:11:11Z
dc.date.accessioned2026-07-01T00:17:35Z
dc.identifierIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: ALACCTA, 2012. 1 CD-ROM.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/939685
dc.identifier.urihttp://hdl.handle.net/123456789/401089
dc.languageeng
dc.rightsopenAccess
dc.subjectAlimento probiótico funcional
dc.subjectProduto lácteo
dc.subjectBebida láctea
dc.subjectAceitabilidade
dc.subjectLeite de cabra
dc.subjectCaprino
dc.subjectGalactose
dc.subjectCaesalpinia pulcherrima
dc.titlePartially hydrolyzed galactomannan from Caesalpinia pulcherrima seeds improves texture and sensory acceptability of fermented goat milk beverages.
dc.typeResumo em anais e proceedings

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