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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

Mayonesa adicionada con tucupí: caracterización, evaluación sensorial y comportamiento reológico

Juliana Rodrigues do CarmoPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará (UFPA), Belém, PA, BrasilView further author information
,
Telma dos Santos CostaDepartamento de Engenharia de Produção, Universidade do Estado do Pará (UEPA), Belém, PA, BrasilView further author information
&
Rosinelson da Silva PenaPrograma de Pós-Graduação em Ciência e Tecnologia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará (UFPA), Belém, PA, Brasil;Faculdade de Engenharia de Alimentos, Instituto de Tecnologia, Universidade Federal do Pará – UFPA, Belém, PA, BrasilCorrespondence[email protected]
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Pages 479-487 | Received 17 Dec 2018, Accepted 08 Apr 2019, Published online: 03 Jul 2019

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