- Article
The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study
- Marina C. Rebouças,
- Maria Do C. P. Rodrigues,
- Silvia M. De Freitas and
- Bruno B. A. Ferreira
The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut...

