Open AccessElaboração de “Shake” à base de pó da acerola (malpighia emarginata D.C.) verde: características sensoriais e microbiológicas / Preparation of "Shake" based on powder of green acerola (malpighia emarginata D.C.): sensory and microbiological characteristics
Author(s) -
Fernanda Gomes,
Edjane Mayara Ferreira Cunha,
Maiara Jaianne Bezerra Leal Rios,
Maria das Graças Silveira Santos Silva,
Nara Vanessa dos Anjos Barros,
Regilda Saraiva dos Reis Moreira Araújo
Publication year - 2021
Publication title -
brazilian journal of development
Language(s) - Portuguese
Resource type - Journals
ISSN - 2525-8761
DOI - 10.34117/bjdv7n4-029
Subject(s) - food science , mathematics , chemistry