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For: LEAL AR, HOLANDA LEO, SOARES FCM, COSTA JND, NASCIMENTO LGL, CARMO JSD, SILVA WCD, MARQUES LF, SOUSA PHMD. Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie. Food Sci Technol 2021. [DOI: 10.1590/fst.05721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]

For:	LEAL AR, HOLANDA LEO, SOARES FCM, COSTA JND, NASCIMENTO LGL, CARMO JSD, SILVA WCD, MARQUES LF, SOUSA PHMD. Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie. Food Sci Technol 2021. [DOI: 10.1590/fst.05721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]

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Cited by Other Article(s)

HUANG J, YANG J, TANG K, YANG T, TAN H. A study on the factors influencing the preservation rate of ascorbic acid in acerola cherry pulp. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.16322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]