Barbosa, Fabrizio da Fonseca, Universidade Federal de Pelotas - UFPEL, Brazil

• Vol 3, No 2: Journal of Bioenergy and food science, apr/jun, 2016 - Food Science
  Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit
  Abstract  PDF (Português (Brasil))

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J. Bioen. Food Sci., Macapá, AP, Brazil. eISSN 2359-2710

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Journal of Bioenergy and Food Science

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