文献
J-GLOBAL ID:201702243745341551
整理番号:17A0365508
パッションフルーツ果皮粉-技術的特性と応用食品【Powered by NICT】
Passion fruit peel flour - Technological properties and application in food products
著者 (8件):
Coelho Emanuela Monteiro
(Department of Food Technology, Federal Institute of Sertao Pernambucano, BR 407 Km 08 Jardim Sao Paulo, 56314-520, Petrolina, Pernambuco, Brazil)
,
Coelho Emanuela Monteiro
(Department of Science in Food, Federal University of Bahia, Av Ademar de Barros, s/n, Campus Ondina, 40170-115, Salvador, Bahia, Brazil)
,
Gomes Raquel Guttierres
(State University of Maringa, Av Colombo, 5790, Cidade Universitaria, 97020-900, Maringa, Parana, Brazil)
,
Machado Bruna A. Souza
(Food Technology, Senai CIMATEC, Av. Orlando Gomes, 1845, Piata, 41650-010, Salvador, Bahia, Brazil)
,
Oliveira Roseane Santos
(Food Technology, Senai CIMATEC, Av. Orlando Gomes, 1845, Piata, 41650-010, Salvador, Bahia, Brazil)
,
Lima Marcos dos Santos
(Department of Food Technology, Federal Institute of Sertao Pernambucano, BR 407 Km 08 Jardim Sao Paulo, 56314-520, Petrolina, Pernambuco, Brazil)
,
de Azevedo Luciana Cavalcanti
(Department of Food Technology, Federal Institute of Sertao Pernambucano, BR 407 Km 08 Jardim Sao Paulo, 56314-520, Petrolina, Pernambuco, Brazil)
,
Guez Marcelo A. Umsza
(Department of Science in Food, Federal University of Bahia, Av Ademar de Barros, s/n, Campus Ondina, 40170-115, Salvador, Bahia, Brazil)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
62
ページ:
158-164
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)