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Article Details :: |
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| Article Name : | | | DEVELOPMENT, SENSORY ASSESSMENT, AND NUTRITIONAL COMPOSITION OF COALHO CHEESEENRICHED WITH TUCUMÃ (ASTROCARYUM ACULEATUM MEYER) PULP, STATE OF AMAZONAS (BRAZIL) | | Author Name : | | | Delmar Léda De Ataíde ,Jaime Paiva Lopes Aguiar , Francisca Das Chagas Do Amaral Souza , Charles Ribeiro De Brito and Marco Antonio Guerreiro Prado Filho | | Publisher : | | | Ashok Yakkaldevi | | Article Series No. : | | | ROR-2665 | | Article : | |  | Author Profile | | Abstract : | | | In order to offer a regional alternative for the local industry, the objective of this study was to establish the processing and determine the chemical composition, and the sensory, and microbiological characteristics of coalho cheese | | Keywords : | | - cheese curd.,Sensory assessment,tucumã,cheese curd.,Sensory assessment,tucumã,
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