Physicochemical stability and sensory acceptance of a carbonated cashew beverage with fructooligosaccharide added

Luciana C. Nogueira; Rafael T. Parmanhane; Adriano G. Cruz; Maria Ivone M.J. Barbosa

doi:10.5897/AJB12.2670

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Physicochemical stability and sensory acceptance of a carbonated cashew beverage with fructooligosaccharide added

Luciana C. Nogueira1*, Rafael T. Parmanhane1, Adriano G. Cruz1 and Maria Ivone M.J. Barbosa2

1Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado. Profissional em Ciência e Tecnologia de Alimentos (PCTA), - 20270-021 - Rio de Janeiro, RJ. 2Universidade Federal Rural do Rio de Janeiro (UFRRJ), Instituto de Tecnologia (IT), Departamento de Tecnologia de Alimentos (DTA) - 23890-000 Seropédica, RJ.
Email: [email protected]

Article Number - F5EF1B624388
Vol.12(20), pp. 2986-2989 , May 2013
https://doi.org/10.5897/AJB12.2670

Accepted: 10 May 2013
Published: 15 May 2013

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