Showing items related by title, author, creator and subject.

• Elaboração de blends de iogurte de leite de cabra com geleia da casca do fruto do mandacaru (Cereus jamacaru P.DC.). 

  SILVA, K. C. M.; http://lattes.cnpq.br/7616801676035907; SILVA, Karla Camyla Morais da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2015-08-04)

  To the consumption of goat milk is one of the alternatives in the form of yogurt, added or not with fruit pieces in order to increase the nutritional quality and sensory characteristics of the food. The fruit of mandacaru ...
• Desenvolvimento de iogurte e sobremesa láctea fermentada adicionados de doce de cajú. 

  SILVA, P. H. A.; http://lattes.cnpq.br/1047574132528315; SILVA, Pedro Henrique de Assis e. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2017)

  Cashew pseudofruit has a fleshy, juicy structure and is rich in nutrients. The dairy industry is quite profitable, growing continuously with products like yogurts and desserts. The present study aimed to develop and evaluate ...
• Iogurte natural adoçado com diferentes proporções de açúcar de coco. 

  MENEZES, A. C. M.; http://lattes.cnpq.br/1843803898969503; MENEZES, Ana Camila Mangueira de. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-01-30)

  Due to the increase in the search for a differentiated and healthy diet, in the last years several researches are being done seeking to add more natural ingredients in already existing foods, using them as well as substitutes ...