Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva)

Abstract This work aimed to study the effect of citric acid and passion fruit albedo concentrations and pulp/sugar ratio in optimizing of jam production process of Pouteria cf. gardneriana Radlk (guapeva fruit) and evaluating the nutritional characteristics and functional properties of the developed...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022, Vol.42
Hauptverfasser:	SOARES, Camila Mariane da Silva, MORAIS, Rômulo Alves, SILVA, Romilda Ramos da, FREITAS, Bárbara Catarina Bastos de, MELO FILHO, Antonio Alves de, MARTINS, Glêndara Aparecida de Souza
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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