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ijfs12110-sup-0001-FigureS1.docWord document292KFigure S1. Three-Way internal preference map for colour, appearance, taste, texture and Overall liking of the yogurts enriched with flour from jaboticaba skins.
ijfs12110-sup-0002-FigureS2.docWord document26KFigure S2. The retention of color in yogurt containing flour from jaboticaba skins.
ijfs12110-sup-0003-FigureS3.docWord document26KFigure S3. Half-life of yogurt containing the flour from jaboticaba skins.
ijfs12110-sup-0004-FigureS4.docWord document79KFigure S4. Three-way internal preference map for colour, appearance, taste, texture and overall liking of the yogurts enriched with anthocyanin extracts from the flour of jaboticaba skins.
ijfs12110-sup-0005-FigureS5.docWord document26KFigure S5. Retention of color in yogurt containing anthocyanin extracts from the flour of jaboticaba skins.
ijfs12110-sup-0006-FigureS6.docWord document26KFigure S6. Half-life of yogurt containing anthocyanin extracts of the flour of jaboticaba skins.
ijfs12110-sup-0007-TableS1.docWord document27KTable S1. Chemical constituents (in g 100 g−1 dry matter) of the jaboticaba skins.
ijfs12110-sup-0008-TableS2.docWord document32KTable S2. Test of sensory acceptance and pH of yogurts containing flour from jaboticaba skins.
ijfs12110-sup-0009-TableS3.docWord document31KTable S3. Test of sensory acceptance and pH of yogurts containing anthocyanin extracts from the flour of jaboticaba skins.

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