S: Sensory & Food Quality
Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil
Version of Record online: 27 JAN 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 3, pages S407–S412, March 2014
How to Cite
de Souza, V. R., Pereira, P. A. P., Pinheiro, A. C. M., Nunes, C. A., Pio, R. and Queiroz, F. (2014), Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil. Journal of Food Science, 79: S407–S412. doi: 10.1111/1750-3841.12354
- Issue online: 12 MAR 2014
- Version of Record online: 27 JAN 2014
- Manuscript Accepted: 18 DEC 2013
- Manuscript Received: 1 NOV 2013
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