Bezerra, T. S., Fernandes, T. N., & de Resende, J. V. (2014). Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology. J Food Sci Technol.
Chicago Style CitationBezerra, Tânya Sulamytha, Tatiana Nunes Fernandes, i Jaime Vilela de Resende. "Effects of Added Sucrose and Pectin On the Rheological Behavior and Freezing Kinetics of Passion Fruit Pulp Studied By Response Surface Methodology." J Food Sci Technol 2014.
Cita MLABezerra, Tânya Sulamytha, Tatiana Nunes Fernandes, i Jaime Vilela de Resende. "Effects of Added Sucrose and Pectin On the Rheological Behavior and Freezing Kinetics of Passion Fruit Pulp Studied By Response Surface Methodology." J Food Sci Technol 2014.