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Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp
Gouvêa, Rodrigo F., Ribeiro, Leilson O., Souza, Érika F., Penha, Edmar M., Matta, Virgínia M., Freitas, Suely P.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2630-8
Date:
April, 2017
File:
PDF, 586 KB
english, 2017