Open AccessEffect of the concentration of albedo and sucrose in physicochemical, rheological properties and general acceptability in puree of granadilla (Passiflora ligularis)
Author(s) -
Julio Aguilar,
Mario Espinoza,
Jhonatan Cabanillas,
Elvia Gómez,
Luder Valverde,
Diego Benavides
Publication year - 2014
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.science.2014.01.01
Subject(s) - rheology , food science , sucrose , chemistry , materials science , composite material