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المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019177, Published: 07 DEC 2020مصطلحات موضوعية: Taste, food.ingredient, Pectin, 030309 nutrition & dietetics, Produtos lácteos, Textura, Gelatin, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, medicine, TX341-641, Texture, Food science, Dehydration, Water content, Ciencias Exactas, Unsaturated fatty acid, purl.org/becyt/ford/2.11 [https], 0303 health sciences, Nutrition. Foods and food supply, Gelificantes, Química, Bala de goma, 04 agricultural and veterinary sciences, Óleo de nozes, medicine.disease, 040401 food science, Gelling agents, Gummy candies, Oleic acid, purl.org/becyt/ford/2 [https], chemistry, Milk fat, Dulce de leche, Pecan oil, Doce de leite, Dairy products, Food Science
وصف الملف: application/pdf; text/html
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5da45bc8feb3ffa149fb36c567a9e9eTest
https://doi.org/10.1590/1981-6723.17719Test -
2رسالة جامعية
المؤلفون: Azevedo, Eduarda Silva de
المساهمون: Noreña, Caciano Pelayo Zapata
مصطلحات موضوعية: Bougainvillea glabra, Betalaína, Corante natural, Gelificação, Bala de goma, Betalains, Natural colorants, Ionic gelation, Gummy candies
وصف الملف: application/pdf
العلاقة: http://hdl.handle.net/10183/237411Test; 001116949
