Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil

Journal of Food Science

Volumn 79, Issue 3, 2014, Pages

  De Souza, Vanessa Rios ^a   Pereira, Patrícia Aparecida Pimenta ^a   Pinheiro, Ana Carla Marques ^a   Nunes, Cleiton Antônio ^a   Pio, Rafael ^a   Queiroz, Fabiana ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Jelly; Mixture design; Potential processing; Raspberries; Response surface methodology

Indexed keywords

RUBUS; RUBUS ELLIPTICUS; RUBUS GLAUCUS; RUBUS IDAEUS; RUBUS NIVEUS; RUBUS OCCIDENTALIS;

GEL;

BRAZIL; COLOR; FOOD ANALYSIS; FOOD HANDLING; FRUIT; GEL; HUMAN; ROSACEAE; RUBUS;

BRAZIL; COLOR; FOOD ANALYSIS; FOOD HANDLING; FRUIT; GELS; HUMANS; ROSACEAE; RUBUS;

EID: 84895879503     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12354     Document Type: Article

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