Stability of caja jellies during storage at ambient conditions

The jelly production is an alternative use of cajazeira fruits, since they have good nutritional and sensory characteristics for processing. The aim of the research was to develop and evaluate the physical and chemical stability of caja jellies prepared with different concentrations of sugar and pec...

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Detalles Bibliográficos
Autores principales: Martins, Jorge Jacó Alves, Oliveira, Emanuel Neto Alves de, Rocha, Ana Paula Trindade, Santos, Dyego da Costa
Formato: info:eu-repo/semantics/article
Lenguaje:Portugués
Publicado: Federal University of Piauí 2015
Materias:
Acceso en línea:https://comunicatascientiae.com.br/comunicata/article/view/282
http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77606

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