Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties
Silva, Lidiane Bataglia da, Queiroz, Marise Bonifácio, Fadini, Ana Lúcia, Fonseca, Rafael C.C. da, Germer, Sílvia P.M., Efraim, Priscilla
Published in Food science & technology (01.01.2016)
Published in Food science & technology (01.01.2016)
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