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作者:Taísa Rezende Teixeira Farias , Maria Cecília Evangelista Vasconcelos Schiassi ...
来源:[J].British Food Journal(IF 0.614), 2019, Vol.121 (9), pp.1969-1981Emerald
摘要:The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit).;;The simplex mixture design was u...

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