Orsi, D.C. Carvalho, V.S. Nishi, A.C.F. Damiani, C. Asquieri, E.R. <br/><br/>
Use of sugar apple, atemoya and soursop for technological development of jams - chemical and sensorial composition 

<br/><br/><label>Subjects--Topical Terms: </label><br/>FRUTA DE CONDE<br/>GRAVIOLA<br/>GELEIA<br/>VALOR NUTRITIVO