Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户:javaname39
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This study evaluated the physicochemical and sensory properties of mixed jam elaborated with banana and ara?á-boi. Four banana extract (BE) and ara?á-boi (AB) jams were prepared using the following proportions: F1 (70% BE:30% AB), F2 (60% BE:40%
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