Estudo de variáveis de processamento para produção de doce em massa da casca do maracujá (Passiflora edulis f. flavicarpa)-Reference-Cited by-同舟云学术

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Estudo de variáveis de processamento para produção de doce em massa da casca do maracujá (Passiflora edulis f. flavicarpa)

Published:2011-03 Issue:1 Volume:31 Page:65-71
ISSN:0101-2061
Container-title:Ciência e Tecnologia de Alimentos
language:en
Short-container-title:Ciênc. Tecnol. Aliment.

Author:

Dias Marali Vilela,Figueiredo Luisa Pereira,Valente Wanderson Alexandre,Ferrua Fabiana Queiroz,Pereira Patrícia Aparecida Pimenta,Pereira Anirene Galvão Tavares,Borges Soraia Vilela,Clemente Paulo Roberto

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v31n1/08.pdf

Cited by 6 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. Physicochemical Characterization of Jelly and Candy Elaborate with Passion Fruit Pulp Flavored with Chamomile Flower (Matricaria Chamomilla);Revista Virtual de Química;2021

2. The potential of “umbuzeiro” genotypes for the development of preserves;Ciência Rural;2021

3. Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration;Revista Brasileira de Engenharia Agrícola e Ambiental;2019-11

4. Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters;Food Science and Biotechnology;2017-06

5. Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre;Bioactive Carbohydrates and Dietary Fibre;2015-07

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