Sorvete com extrato hidrossolúvel de arroz: análise físico-química e sensorial
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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Published: |
Universidade do Estado do Rio de Janeiro,
2020-07-01T00:00:00Z.
|
| Subjects: | |
| Online Access: | Connect to this object online. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |