Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit-Reference-Cited by-同舟云学术

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Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

Published:2014-09 Issue:3 Volume:34 Page:456-463
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Lins Ana Carolina de Almeida,Cavalcanti Diana Teresa de Barros,Azoubel Patrícia Moreira,Mélo Enayde de Almeida,Maciel Maria Inês Sucupira

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v34n3/04.pdf

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3. Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization;Frontiers in Nutrition;2022-04-08

4. Physicochemical properties and sensory evaluation of high energy cereal bar and its consumer acceptability;Heliyon;2021-08

5. Preparation and characterization of β ‐cyclodextrin–oregano essential oil microcapsule and its effect on storage behavior of purple yam;Journal of the Science of Food and Agriculture;2020-07-02

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