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Do Nascimento Costa RC, Ferreira NLB, De Andrade RO. Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1914262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rosely Cristina Do Nascimento Costa
- Department of Agroindustrial Management and Technology, Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
| | - Nadson Libio Bezerra Ferreira
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Food Technology, State University of Campinas, Campinas - SP, Brazil
| | - Romário Oliveira De Andrade
- Department of Agroindustrial Management and Technology, Center for Human, Social and Agrarian Sciences Federal University of Paraiba, Bananeiras - PB, Brazil
- Department of Agroindustria/Food, Professor at the Federal Institute of Alagoas – IFAL. Piranhas – AL, Brazil
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