Development of pitanga nectar with different sweeteners by...

Food Science and Technology (Campinas) 2014 / 03 Vol. 34; Iss. 1

Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

Freitas, Mírian Luisa Faria, Dutra, Mariana Borges de Lima, Bolini, Helena Maria André
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Volume:
34
Language:
english
Journal:
Food Science and Technology
DOI:
10.1590/S0101-20612014005000008
Date:
March, 2014
File:
PDF, 384 KB
english, 2014
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