Texture, microstructure and volatile profile of structured guava using agar and gellan gum

Publication date: Available online 9 March 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Juliana N. da Costa, Amanda R. Leal, Luis G.L. do Nascimento, Delane C. Rodrigues, Celli R. Muniz, Raimundo W. Figueiredo, Paulina Mata, João Paulo Noronha, Paulo Henrique M. de Sousa
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research