QUALIDADE SENSORIAL DE GELÉIA MISTA DE MELANCIA E TAMARINDO
The production of jelly is an alternative to the use of fruits that did not meet the classification standard, helping to reduce post harvest losses of up to 40% of total production. This study aimed to evaluate the sensory quality of jelllies produced mixed with watermelon (Citrullus lanatus Schrad....
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal Rural do Semi-Árido
2011-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237117605028 |