Skip to content
Universidad del Mar SIBUMAR Descubridor Institucional UMAR
  • Inicio
  • Búsqueda avanzada
  • Explorar
  • Login
    • English
    • Deutsch
    • Español
    • Français
    • Italiano
Advanced
  • Effect of different types of sugar on guava jams’ physical, physicochemical, and sensory properties
Cover Image

Effect of different types of sugar on guava jams’ physical, physicochemical, and sensory properties

Fuente: Redalyc
Saved in:
Bibliographic Details
Main Author: Derlyene Lucas Salgado
Format: Artículo científico
Language:en
Published: Universidade Estadual de Maringá 2022
Subjects:
Ingeniería
FTIR
rheology
sensory analysis
texture profile analysis
Online Access:
Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
Tags: Add Tag
No Tags, Be the first to tag this record!
  • Cite this
  • Text this
  • Email this
  • Print
  • Export Record
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
  • Save to List
  • Permanent link
  • Holdings
  • Description
  • Comments
  • Similar Items
  • Staff View

Internet

https://www.redalyc.org/articulo.oa?id=303277857030
https://www.redalyc.org/journal/3032/303277857030/
https://www.redalyc.org/journal/3032/303277857030/html/
https://www.redalyc.org/journal/3032/303277857030/303277857030.epub
https://www.redalyc.org/journal/3032/303277857030/movil
https://doi.org/10.4025/actascitechnol.v44i1.59397

Similar Items

  • Correlating physical and sensory texture measurements of hearts of palm in conserve
    by: Rita de Cássia Salvucci Celeste ORMENESE
    Published: (2016)
  • Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties
    by: Jéssica Aparecida Ribeiro
    Published: (2021)
  • PHYSICOCHEMICAL CHARACTERISTICS AND FINITE ELEMENT SIMULATION OF FIRMNESS IN SOURSOP FRUITS (Annona muricata L. cv. Elita) DURING POSTHARVEST
    by: CARLOS J. MARQUEZ-CARDOZO
    Published: (2012)
  • Assessing the use of frozen pork meat in the manufacture of cooked ham
    by: Francine Gomes Basso LOS
    Published: (2016)
  • Effect of whey protein concentrate on texture of fat-free desserts: sensory and instrumental measurements
    by: Márcia Cristina Teixeira Ribeiro VIDIGAL
    Published: (2012)
Universidad del Mar
Universidad del MarSistema Bibliotecario de la Universidad del MarDescubridor Institucional UMARImplementación y desarrollo: Mtro. Carlos Alonso Albores Pérez
InicioBúsqueda avanzadaExplorar
Visitas al Descubridor: 33,245© 2026 Universidad del Mar