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Physicochemical and sensory characterization of jambolan jams |
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| Authors: | Jamayle Silva Teles Rômulo Alves Morais Silvia Myrelly Tavares da Silva Anielli Souza Pereira Caroline Roberta Freitas Pires |
| Affiliation: | 1. Department of Nutrition, Food Technology Laboratory, Federal University of Tocantins, Palmas, Brazil Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing - original draft;2. Department of Food Engineering, Kinetics and Process Modeling Laboratory, Federal University of Tocantins, Palmas, Brazil;3. Department of Nutrition, Food Technology Laboratory, Federal University of Tocantins, Palmas, Brazil;4. Department of Nutrition, Food Technology Laboratory, Federal University of Tocantins, Palmas, Brazil Contribution: Project administration, Resources, Writing - original draft, Writing - review & editing;5. Department of Nutrition, Food Technology Laboratory, Federal University of Tocantins, Palmas, Brazil Contribution: Conceptualization, Data curation, Project administration, Resources, Supervision, Writing - original draft, Writing - review & editing |
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