Sensory evaluation of a Caatinga passion fruit based chutney.

SILVA, B. S. G. DA; TORREZAN, R.; FREITAS, D. de G. C.; OLIVEIRA, A. H.; TEIXEIRA, N. S.; MATTOS, C. T. G. B.; FERREIRA, J. C. S.; SILVA, L. F. M. da; ARAUJO, F. P. de; MATTA, V. M. da

Sensory evaluation of a Caatinga passion fruit based chutney.

2016

The objective of this study was evaluate the acceptance of a chutney sauce based of the Caatinga passion fruit.

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AGROVOC Keywords

maracujá melhoramento genético passion fruits

Bibliographic information

Other Subjects

Melhoramento genético vegetal; Maracajá; Maracujá do mato; Acceptance; Maracujá da caatinga; Passiflora cincinnata mast; Preference test

Language

English

License

openAccess

Type

Parte De Livro

Corporate Author

UERJ; RENATA TORREZAN, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; AGNELLI HOLANDA OLIVEIRA, CTAA; UNIVERSIDADE CASTELO BRANCO; CLAUDIA TORRES GOMES BRAUNS MATTOS, CTAA; JOSE CARLOS SA FERREIRA, CTAA; LUIZ FERNANDO MENEZES DA SILVA, CTAA; FRANCISCO PINHEIRO DE ARAUJO, CPATSA; VIRGINIA MARTINS DA MATTA, CTAA.

In AGRIS since: 2023-03-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Empresa Brasileira de Pesquisa Agropecuária

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Links

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1031199

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