Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

scientific article published on 04 August 2017

Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1002/JSFA.8451
P698PubMed publication ID28556245

P50authorIngrid Graça RamosQ59545112
Marcos dos Santos LimaQ60319316
P2093author name stringMarcelo A Umsza-Guez
Arão C Viana
Emanuela M Coelho
Luciana C de Azevêdo
Raquel G Gomes
P433issue1
P921main subjectPassiflora edulisQ156790
rheologyQ271707
P304page(s)166-173
P577publication date2017-08-04
P1433published inJournal of the Science of Food and AgricultureQ2740606
P1476titlePhysico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour
P478volume98

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