Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp
Crossref DOI link: https://doi.org/10.1007/s13197-017-2630-8
Published Online: 2017-04-24
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gouvêa, Rodrigo F.
Ribeiro, Leilson O.
Souza, Érika F.
Penha, Edmar M.
Matta, Virgínia M.
Freitas, Suely P.
Funding for this research was provided by:
Embrapa Agroindústria de Alimentos
License valid from 2017-04-24