Effects of adding cocoa (Theobroma cacao L.) pulp nectar to stirred yoghurts on physicochemical and sensory properties

Article

Fecha

2008

Registro en:

1684-8462

http://hdl.handle.net/2139/11552

http://repositorioslatinoamericanos.uchile.cl/handle/2250/3015412

Autor

Badrie, Neela

Ali, Naailah

Sukha, Darin

Institución

University of the West Indies (Jamaica)

Materias

physicochemical

cocoa pulp nectar

sensory properities

nutritional anaylsis

Mostrar el registro completo del ítem