Avaliação sensorial e do teor de lipídeos em sorvete com redução do teor de gordura adicionado de fibra alimentar insolúvel / Sensory evaluation of ice cream and lipid content with reducing the added fat
Hig. aliment
;
29(246/247): 170-176, jul.-ago. 2015. tab
Article
in Portuguese
| LILACS
| ID: lil-784735
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Index:
LILACS (Americas)
Main subject:
Dietary Fiber
/
Food Samples
/
Fat Substitutes
/
Ice Cream
Limits:
Humans
Language:
Portuguese
Journal:
Hig. aliment
Journal subject:
Nutritional Sciences
Year:
2015
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Centro Universitário UNIVATES/BR
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