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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods

Luciana Affonso JunqueiraDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, Lavras, Minas Gerais, BrazilView further author information
,
Tatiana Nunes AmaralDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, Lavras, Minas Gerais, BrazilView further author information
,
Natália Leite OliveiraDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, Lavras, Minas Gerais, BrazilView further author information
,
Mônica Elisabeth Torres PradoDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, Lavras, Minas Gerais, BrazilView further author information
&
Jaime Vilela de ResendeDepartment of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, Lavras, Minas Gerais, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2823-7304View further author information
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Pages 21-35 | Received 01 Aug 2017, Accepted 01 Feb 2018, Published online: 18 Apr 2018

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