Articles
PHYSICOCHEMICAL CHARACTERISTICS OF MINIMALLY PROCESSED ‘PÉROLA’ PINEAPPLES TREATED WITH EDIBLE COATINGS
Article number
822_36
Pages
291 – 298
Language
English
Abstract
Publication
Authors
E.S. Viana, T.S. Amorim, L.A. Oliveira, D.H. Reinhardt, F.G.F. Silveira, F.A. Santana, P.N. Santana
Keywords
Ananas comosus var. comosus, maturation stage, minimum processing, starch, gelatine
Online Articles (40)
