OPTIMIZATION of A CUPUAÇU (THEOBROMA GRANDIFLORUM) NECTAR FORMULATION-Reference-Cited by-同舟云学术

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OPTIMIZATION of A CUPUAÇU (THEOBROMA GRANDIFLORUM) NECTAR FORMULATION

Published:2004-08 Issue:3 Volume:27 Page:181-196
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

VIEIRA MARGARIDA C.,SILVA CRISTINA L.M.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2004.tb00629.x/fullpdf

Reference20 articles.

1. Volatile composition of certain Amazonian fruits;ALVES;Food Chem.,1979

2. Optimization of paint formulations made easy with computer-aided design of experiments for mixtures;ANDERSON;J. Coatings Technol.,1996

3. Computer-aided tools for optimal mixture design;ANDERSON;PCI Paint Coatings Ind. Mag.,1999

4. Estudos fisicos e químicos dos frutos: bacuri (Platonia insignis), cupuaçu (Theobroma grandiflorum) e murici;BARBOSA;Byrsonima crassifolia). Anais Cong. Bras. Frutic,1978

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit;Food Chemistry Advances;2024-12

2. FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU ( Theobroma grandiflorum Schum.) PUREE;Revista Caatinga;2016-12

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