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Journal description
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Details for article 32 of 45 found articles
| Title: |
Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents |
| Author: |
Ribeiro dos Santos, Raquel Anne Santos Leite Neta, Maria Terezinha Azevedo Pereira da Silva, Maria Aparecida Gutierrez Carnelossi, Marcelo Augusto Narain, Narendra |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 24 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 32 of 45 found articles
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