Avaliação sensorial de bebida à base de mangaba

Authors

  • Bárbara Paiva de Lima Instituto Federal de Educação, Ciência e Tecnologia Goiano – Campus Urutaí, GO, Brasil
  • Danielle Godinho Araújo Perfeito Instituto Federal de Educação, Ciência e Tecnologia Goiano – Campus Urutaí, GO, Brasil
  • Natália Carvalho Instituto Federal de Educação, Ciência e Tecnologia Goiano – Campus Urutaí, GO, Brasil
  • Ana Paula Silva Siqueira Instituto Federal de Educação, Ciência e Tecnologia Goiano – Campus Urutaí, GO, Brasil
  • Flávio Luís Schmidt Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, SP, Brasil.

DOI:

https://doi.org/10.33837/msj.v1i8.460

Keywords:

Harconia speciosa Gomes, Néctar de mangaba, Aceitação

Abstract

Não há.

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Published

2017-12-12

How to Cite

Lima, B. P. de, Perfeito, D. G. A., Carvalho, N., Siqueira, A. P. S., & Schmidt, F. L. (2017). Avaliação sensorial de bebida à base de mangaba. Multi-Science Journal, 1(8), 3. https://doi.org/10.33837/msj.v1i8.460

Issue

Vol. 1 No. 8 (2017): Anais do II Workshop de Conservação de Recursos Naturais do Cerrado (2017) - Edição Suplementar

Section

Technical Communications

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