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Use of peels in the formulation and acceptance of white pul..:
Magalhães, Deniete Soares
;
Moreira, Renata Amato
;
Pasqual, Moacir
..
MAGALHÃES, D. S. et al. Use of peels in the formulation and acceptance of white pulp pitaya jellies. Food Science and Technology, Campinas, v. 42, e68521, 2022. DOI: https://doi.org/10.1590/fst.68521.. , 2022
Link:
http://repositorio.ufla.br/jspui/handle/1/50741
RT Journal T1 <Title>Use of peels in the formulation and acceptance of white pulp pitaya jellies</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivflavras:oai:localhost:1_50741&Exemplar=1&LAN=DE A1 Magalhães, Deniete Soares A1 Moreira, Renata Amato A1 Pasqual, Moacir A1 Vilas Boas, Eduardo Valério de Barros A1 Pio, Leila Aparecida Salles PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2022 K1 By-products K1 Hylocereus undatus K1 Nutraceutical food K1 Subprodutos K1 Pitaya K1 Alimentos nutracêuticos K1 Geléias JF MAGALHÃES, D. S. et al. Use of peels in the formulation and acceptance of white pulp pitaya jellies. Food Science and Technology, Campinas, v. 42, e68521, 2022. DOI: https://doi.org/10.1590/fst.68521. LK http://repositorio.ufla.br/jspui/handle/1/50741 DO http://repositorio.ufla.br/jspui/handle/1/50741 SF ELIB - SuUB Bremen
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