00896naa a2200241 a 450000100080000000500110000800800410001902400390006010000200009924502390011926000090035865000150036765300230038265300230040565300240042865300170045270000250046970000200049470000230051470000210053770000190055877300770057721220082020-05-08       2020    bl uuuu     u00u1 u    #d7 a10.9755/ejfa.2020.v32.i2.20742DOI1 aPAULA, C. M. DE  aFat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic culturesbinfluence on composition, texture, and acceptability among consumers of two Brazilian regions.h[electronic resource]  c2020  aProbiotics  aAcceptability test  aFatty acid profile  aGoat milk ice cream  aMelting rate1 aSANTOS, K. M. O. dos1 aOLIVEIRA, L. S.1 aOLIVEIRA, J. DA S.1 aBURITI, F. C. A.1 aSAAD, S. M. I.  tEmirates Journal of Food and Agriculturegv. 32, n. 2, p. 140-149, 2020.