Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams
Article first published online: 26 APR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 8, pages 1688–1697, August 2013
How to Cite
Chaves, M. A., Barreto, I. M. A., Reis, R. C. and Kadam, D. M. (2013), Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams. International Journal of Food Science & Technology, 48: 1688–1697. doi: 10.1111/ijfs.12139
- Issue published online: 12 JUL 2013
- Article first published online: 26 APR 2013
- Manuscript Accepted: 20 FEB 2013
- Manuscript Received: 26 NOV 2012
- CNPq Brazilian development agencies
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