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Brasil
Food Science and Technology (0101-2061)
Estudo da viscosidade aparente das polpas de manga (Keitt) e abacaxi (Pérola)

Received Citations (7)

publishing year previous first author document title
2013 Revista Brasileira de Fruticultura Braga, Adriano Cesar Calandrini Evaluation of influence from temperature and enzymatic treatment in the rheological behavior of pineapple (Ananas Comosus L. merr.) juice
2005 Food Science and Technology (Campinas) Cunha Neto, Otaviano Carneiro Physico-chemical and sensory evaluation of plain yogurt manufactured from buffalo milk with different fat content
2010 Food Science and Technology Carvalho, Lucia Maria Jaeger de Clarificação de suco de abacaxi por microfiltração
2013 Brazilian Journal of Food Technology Faraoni, Aurélia Santos Rheological properties of mixed juices of mango, guava and acerola with added phytochemicals
2013 Ciência Rural Oliveira, Anderson do Nascimento Kinetics of degradation and shelf-life of whole mango juice
2009 Archivos Latinoamericanos de Nutrición Pereira, Ana Carolina da Silva Development of mixed drink of coconut water, pineapple and acerola pulp
2012 Ciência Rural Silva, Danielle Cristina Guimarães da Adição de extrato hidrossolúvel de soja e cultura probiótica e características de viscosidade, capacidade de retenção de água e de sinerese de iogurte produzido com leite de cabra
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