Effect of different processing methods on ascorbic acid content in orange juice used to make cakes, puddings and jelly;Efeito de diferentes processamentos sobre o teor de ácido ascórbico em suco de laranja utilizado na elaboração de bolo, pudim e geléia

Ciencia e Tecnologia de Alimentos

Volumn 26, Issue 3, 2006, Pages 678-682

  Da Silva, Patricia Teixeira ^a   Lopes, Maria Lúcia Mendes ^a   Valente Mesquita, Vera Lúcia ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Ascorbic acid; Orange juice; Thermal process

Indexed keywords

PERA;

EID: 33750949194     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/s0101-20612006000300030     Document Type: Article

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