Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures
Carolina PC Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, Jeremias Moraes, Tatiana C Pimentel, Ramon S Rocha, Monica Q Freitas, Janio S Santos, C Senaka Ranadheera, Lana S Rosa, Anderson J Teodoro, Simone P Mathias, Marcia C Silva, Renata SL Raices, Silvia RM Couto, Daniel Granato, Adriano G Cruz
Food Chem | ELSEVIER SCI LTD | Published : 2018
Awarded by CNPq
D. Granato (process 303188/2016-2) and A. G. Cruz (process 306275/2014-7) acknowledge CNPq for their productivity grant and J. S. Santos thanks Fundacao Araucaria/CAPES for a PhD scholarship.