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Hydrocolloid-structured tucupi: physicochemical, rheological, and sensory characterization for culinary applications

Cássia Santos do Amaral; Lorena Maria Freire Sampaio; Luis Felipe Santos Araújo; Adriana Camurça Pontes Siqueira; Maria de Fátima Lopes Fernandes; Jeanny da Silva Maciel; Paulo Henrique Machado de Sousa; Fátima Miranda Nunes
International Journal of Gastronomy and Food Science · Vol. 44 · pp. 101522 · 2026
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume44
Pages101522
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2026.101522
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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