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1 Ergebnisse
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Physicochemical and Microbiological Analysis of Passion Fru..:
Do Nascimento Costa, Rosely Cristina
;
Ferreira, Nadson Libio Bezerra
;
De Andrade, Romário Oliveira
Journal of Culinary Science & Technology. 21 (2021) 2 - p. 198-214 , 2021
Link:
https://doi.org/10.1080/15428052.2021.1914262
RT Journal T1
Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2021.1914262&Exemplar=1&LAN=DE A1 Do Nascimento Costa, Rosely Cristina A1 Ferreira, Nadson Libio Bezerra A1 De Andrade, Romário Oliveira PB Informa UK Limited YR 2021 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 21 IS 2 SP 198 OP 214 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2021.1914262 DO https://doi.org/10.1080/15428052.2021.1914262 SF ELIB - SuUB Bremen
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