Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie-Reference-Cited by-同舟云学术

Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

Published:2021-12-20 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LEAL Amanda Rodrigues¹,HOLANDA Luiz Eduardo Oliveira¹,SOARES Fernanda Clara Moreira¹,COSTA Juliana Nascimento da²,NASCIMENTO Luís Gustavo Lima³,CARMO Jessica Silva do²,SILVA Wende Carla da⁴,MARQUES Luciana Façanha⁴,SOUSA Paulo Henrique Machado de⁵^ORCID

Affiliation:

1. Universidade Federal do Ceará, Brasil

2. Instituto Federal de Educação, Ciência e Tecnologia, Brasil

3. Universidade Federal de Viçosa, Brazil

4. Instituto Federal de Educação, Ciência e Tecnologia do Sertão Pernambucano, Brasil

5. Universidade Federal do Ceará, Brasil; Universidade Federal do Ceará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

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