Sorvete com extrato hidrossolúvel de arroz: análise físico-química e sensorial

• Hoofdauteurs: Cátia Regina Storck (Auteur), Giane Engel Montagner (Auteur)
• Formaat: Boek
• Gepubliceerd in: Universidade do Estado do Rio de Janeiro, 2020-07-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: Connect to this object online.

Introduction: As there are many people with lactose intolerance, new dietary preparations with good sensory aspects and free from this disaccharide need to be proposed, which would ensure these individuals' well-being and quality of life. Purpose: To develop an ice cream made with water-soluble...