Texture, Microstructure and Volatile Profile of Structured Guava Using Agar and Gellan Gum

AuthID
 P-00R-WFJ
9
Author(s)
da Costa, JN
·
Leal, AR
·
Nascimento, LGL
·
Rodrigues, DC
·
Muniz, CR
·
Figueiredo, RW
·
Mata, P
·
de Sousa, PHM
Tipo de Documento
Article
Year published
2020
Publicado
in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X
Volume: 20, Páginas: 100207 (8)
Indexing
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Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85081650057
Wos: WOS:000532786300004
Source Identifiers
ISSN: 1878-450X
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