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Propriedades físico-químicas da polpa de tamarillo (Solanum..:
Fernandino, Cláudia Maciel
;
Nepomuceno, Adriano Tertuliano
;
Fonseca, Hugo Calixto
..
Brazilian Journal of Food Technology. 24 (2021) - p. , 2021
Link:
https://doi.org/10.1590/1981-6723.09020
RT Journal T1
Propriedades físico-químicas da polpa de tamarillo (Solanum betaceum) e sua aplicabilidade na elaboração de sorvetes
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_1981-6723.09020&Exemplar=1&LAN=DE A1 Fernandino, Cláudia Maciel A1 Nepomuceno, Adriano Tertuliano A1 Fonseca, Hugo Calixto A1 Bastos, Rejiane Avelar A1 Lima, Juliana Pinto de PB FapUNIFESP (SciELO) YR 2021 SN 1981-6723 JF Brazilian Journal of Food Technology VO 24 LK http://dx.doi.org/https://doi.org/10.1590/1981-6723.09020 DO https://doi.org/10.1590/1981-6723.09020 SF ELIB - SuUB Bremen
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