Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures-Reference-Cited by-同舟云学术

Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

Published:2018-07 Issue: Volume:255 Page:58-66
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Martins Carolina P.C.,Ferreira Marcus Vinicius S.,Esmerino Erick A.,Moraes Jeremias,Pimentel Tatiana C.,Rocha Ramon S.,Freitas Mônica Q.,Santos Jânio S.,Ranadheera C. Senaka,Rosa Lana S.,Teodoro Anderson J.,Mathias Simone P.,Silva Márcia C.,Raices Renata S.L.,Couto Silvia R.M.,Granato Daniel,Cruz Adriano G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference58 articles.

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