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Brasil
Food Science and Technology (0101-2061)
Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids

Received Citations (3)

publishing year previous first author document title
2020 Food Science and Technology COSTA, Juliana Nascimento da Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods
2021 Revista Brasileira de Fruticultura Carvalho, Carolina Rodrigues Victor de Caracterização anatômica do fruto de Passiflora cincinnata Mast. submetido à refrigeração
2014 Food Science and Technology (Campinas) Lins, Ana Carolina de Almeida Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit
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