Article Versions Notes

De Toledo NMV, De Camargo AC, Ramos PBM, Button DC, Granato D, Canniatti-Brazaca SG. Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects. Beverages. 2018; 4(3):47. https://doi.org/10.3390/beverages4030047

De Toledo, Nataly Maria Viva, Adriano Costa De Camargo, Paula Bortolotto Mendes Ramos, David Charles Button, Daniel Granato, and Solange Guidolin Canniatti-Brazaca. 2018. "Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects" Beverages 4, no. 3: 47. https://doi.org/10.3390/beverages4030047

De Toledo, N. M. V., De Camargo, A. C., Ramos, P. B. M., Button, D. C., Granato, D., & Canniatti-Brazaca, S. G. (2018). Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects. Beverages, 4(3), 47. https://doi.org/10.3390/beverages4030047