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Marli da Silva Santos, Carlos Henrique Correia, Carmen Lucia de Oliveira Petkowicz, Lys Mary Bileski Cândido
Pág. 783 - 787
The juice was evaluated regarding yield, turbidity, physicochemical characteristics and acceptability. In order to check the acceptability, three samples were prepared by adding sucrose until reaching 12, 14 and 16°Brix, respectively, once this is the ch...
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