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

AuthID
 P-00R-WFJ
9
Author(s)
Leal, AR
·
Rodrigues, DC
·
Muniz, CR
·
Figueiredo, RW
·
Document Type
Article
Year published
2020
Published
in INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, ISSN: 1878-450X
Volume: 20
Indexing
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-85081650057
Wos: WOS:000532786300004
Source Identifiers
ISSN: 1878-450X
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