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 and Technology
  Evaluation of tamarind jelly without pectin and pectin from the albedo of yellow passion fruit
  Abstract  PDF (Português (Brasil))

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

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