HIGHLIGHTS
- who: Spondias spp. et al. from the (UNIVERSITY) have published the Article: Estabilidade de geleias convencionais de umbu-cajá durante o armazenamento em condições ambientais, in the Journal: (JOURNAL)
SUMMARY
The aim was to study the physical and chemical stability of conventional umbu-caja (Spondias spp.) jams during storage for 180 days under ambient conditions. The jams were formulated through a factorial experimental design 22 with 2 experiments at the center point, resulting in 6 experiments, varying concentrations of sucrose (50, 55 and 60%) and pectin of high content of methoxylation (0 . . .
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