CyTA - Journal of Food
Volume 17, 2019 - Issue 1
Open access
2,567
Views
1
CrossRef citations to date
0
Altmetric
Articles
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]
View further author information
View further author information
Pages 479-487
|
Received 17 Dec 2018, Accepted 08 Apr 2019, Published online: 03 Jul 2019
Reprints and Permissions
This is an open access article distributed under the terms of the Creative Commons CC BY license, which permits unrestricted use, distribution, reproduction in any medium, provided the original work is properly cited.
You are not required to obtain permission to reuse this article in part or whole.
Related research
People also read lists articles that other readers of this article have read.
Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.
Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.