The effect of addition of calcium and processing temperature on the quality of guava in syrup

International Journal of Food Science and Technology

Volumn 41, Issue 4, 2006, Pages 417-424

  Sato, Ana Carla K ^a   Sanjinéz Argandoña, Eliana J ^a   Cunha, Rosiane L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Colour; Processed fruit; Psidium guajava L.; Response surface methodology; Texture

Indexed keywords

PSIDIUM; PSIDIUM GUAJAVA;

EID: 33644911191     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01088.x     Document Type: Article

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