2014•Revista de Investigación Agraria y AmbientalOpen access

Physicochemical, sensorial and rheological characteristics of a yogurt carambolo concentrated added (Averroha carambola).

Ricardo Adolfo Parra Huertas, A. Riveros Niño, J. Ayala García

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Key concepts: Rheology, Food science, Averrhoa carambola, Chemistry, Materials science, Composite material

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Physicochemical, sensorial and rheological characteristics of a yogurt carambolo concentrated added (Averroha carambola). — Research Paper | ScholarLens