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Insights into Developing Persimmon-based Food Products: Bib..:
Santana, Isabelle
;
Matheus, Julia Rabelo Vaz
;
Serrano Pinheiro de Souza, Thaiza
...
Journal of Culinary Science & Technology. 22 (2022) 3 - p. 444-479 , 2022
Link:
https://doi.org/10.1080/15428052.2022.2060159
RT Journal T1
Insights into Developing Persimmon-based Food Products: Bibliometric Analysis and the Innovative Formulation of Chutney and Ketchup
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2022.2060159&Exemplar=1&LAN=DE A1 Santana, Isabelle A1 Matheus, Julia Rabelo Vaz A1 Serrano Pinheiro de Souza, Thaiza A1 Silva, Genilton Alves da A1 Lacerda, Ellen Cristina Quirino A1 Araújo, Julia Chactoura A1 Brotto, Lais Irencio A1 Silva, Rayanne Menezes da A1 Laurino, Natália Martins A1 Schallitz, Tatiane A1 Ferreira, Wagner Andrade A1 Fai, Ana Elizabeth Cavalcante PB Informa UK Limited YR 2022 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 22 IS 3 SP 444 OP 479 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2022.2060159 DO https://doi.org/10.1080/15428052.2022.2060159 SF ELIB - SuUB Bremen
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