Jambolan sherbets overrun, color, and acceptance in...

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Food Science and Technology (Campinas) 2018 / 05

Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation

SOARES, Jackeline Cintra, GARCIA, Marina Costa, GARCIA, Lismaíra Gonçalves Caixeta, CALIARI, Márcio, SOARES JÚNIOR, Manoel Soares
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Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/fst.21817
Date:
May, 2018
File:
PDF, 754 KB
english, 2018
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