Influence of different types of sugars in physalis jellies-Reference-Cited by-同舟云学术

Influence of different types of sugars in physalis jellies

Published:2017-02-23 Issue:3 Volume:37 Page:349-355
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CURI Paula Nogueira¹,CARVALHO Cynara dos Santos¹,SALGADO Derlyene Lucas¹,PIO Rafael¹,PASQUAL Moacir¹,SOUZA Filipe Bittencourt Machado de¹,SOUZA Vanessa Rios de¹

Affiliation:

1. Universidade Federal de Lavras, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v37n3/0101-2061-cta-1678-457X08816.pdf

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4. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage;Asikin Y.;Food Chemistry,2014

5. Texture profile of ripening pears;Bourne M. C.;Journal of Food Science,1968

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