Selection of a swetener and the pectin metoxilation degree for the formulation of a cupuaçu (Theobroma grandiflorum) diet jelly

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dc.contributor.authorSobrinho, Agostinho
dc.contributor.authorSouza, João Vicente Braga de
dc.contributor.authorSilva, Érica Simplício da
dc.contributor.authorBorrás, Maria Rosa Lozanno
dc.date.accessioned2020-07-02T15:27:44Z
dc.date.available2020-07-02T15:27:44Z
dc.date.issued2004
dc.identifier.urihttps://repositorio.inpa.gov.br/handle/1/22339
dc.language.isoenpt_BR
dc.publisher.journalInternational Journal of Food, Agriculture and Environmentpt_BR
dc.relation.ispartofVolume 2, Número 2, Pags. 146-148pt_BR
dc.rightsRestrito*
dc.subjectAlimentospt_BR
dc.subjectPectinapt_BR
dc.titleSelection of a swetener and the pectin metoxilation degree for the formulation of a cupuaçu (Theobroma grandiflorum) diet jellyen
dc.typeArtigopt_BR

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