Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds.

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dc.contributorANA HÉRICA DE LIMA MENDES, Instituto Federal do Ceará (IFCE), Limoeiro do Norte; ANA PAULA DIONISIO, CNPAT; CARLOS FARLEY HERBSTER MOURA, CNPAT; FERNANDO ANTONIO PINTO DE ABREU, CNPAT; CLAUDIA OLIVEIRA PINTO, CNPGL; DEBORAH DOS SANTOS GARRUTI, CNPAT; IDILA MARIA DA SILVA ARAUJO, CNPAT.
dc.creatorMENDES, A. H. DE L.
dc.creatorDIONISIO, A. P.
dc.creatorMOURA, C. F. H.
dc.creatorABREU, F. A. P. de
dc.creatorPINTO, C. O.
dc.creatorGARRUTI, D. dos S.
dc.creatorARAUJO, I. M. da S.
dc.date2020-01-08T00:41:01Z
dc.date2020-01-08T00:41:01Z
dc.date2020-01-07
dc.date2019
dc.date2020-01-08T00:41:01Z
dc.date.accessioned2026-06-30T23:04:57Z
dc.identifierBrazilian Journal of Food Technology, Campinas, v. 22, artigo e2018153, 11 p. 2019.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118310
dc.identifierhttps://doi.org/10.1590/1981-6723.15318
dc.identifier.urihttp://hdl.handle.net/123456789/373695
dc.languageeng
dc.rightsopenAccess
dc.subjectPrebiótico
dc.subjectProdutos lácteos
dc.subjectAnacardium Occidentale
dc.subjectSmallanthus sonchifolius
dc.subjectAnacardium
dc.subjectDairy products
dc.titleSensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds.
dc.typeArtigo de periódico

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