Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition Aproveitamento tecnológico da fruta do conde, atemóia e graviola para elaboração de geleias: composição química e sensorial
Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Lavras
2012-10-01
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| Series: | Ciência e Agrotecnologia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000500009 |