Litcius/Paper detail

Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes

Kamila de Lima Santos, Paulo Henrique Machado de Sousa, Mário Eduardo Rangel Moreira Cavalcanti Mata, Lucicléia Barros de Vasconcelos

2021International Journal of Gastronomy and Food Science15 citationsDOI

Topics & Concepts

AgarFood scienceGellan gumChemistryBiologyGeneticsBacteriaProteins in Food SystemsNanocomposite Films for Food PackagingFood composition and properties
Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes | Litcius