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Evaluation of organoleptic, physical and chemical characters of yoghurt, based on cashew pulp and manufactured by artisans
Evaluation of organoleptic, physical and chemical characters of yoghurt, based on cashew pulp and manufactured by artisans
2002
A. C. R Mendes
A. F. Raposo
L. S. Ferreira
P. F. Amorim
R. C. F. Chagas
T. O. de Souza
Keywords:
Pulp (paper)
Organoleptic
Food science
Materials science
Mathematics
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