Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents

Publication date: Available online 12 February 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Raquel Anne Ribeiro dos Santos, Maria Terezinha Santos Leite Neta, Maria Aparecida Azevedo Pereira da Silva, Marcelo Augusto Gutierrez Carnelossi, Narendra Narain
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research