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Potential of the passion fruit mesocarp flour as a source o..:
Silva, Juliana Resende Gonçalves
;
de Resende, Eder Dutra
International Journal of Food Science & Technology. 58 (2023) 4 - p. 1766-1774 , 2023
Link:
https://doi.org/10.1111/ijfs.16284
RT Journal T1 <Title>Potential of the passion fruit mesocarp flour as a source of pectin and its application as thickener and gelling agent</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16284&Exemplar=1&LAN=DE A1 Silva, Juliana Resende Gonçalves A1 de Resende, Eder Dutra PB Wiley YR 2023 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 58 IS 4 SP 1766 OP 1774 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16284 DO https://doi.org/10.1111/ijfs.16284 SF ELIB - SuUB Bremen
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