Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

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Martins, CPC, Ferreira, MVS, Esmerino, EA, Moraes, J, Pimentel, TC, Rocha, RS, Freitas, MQ, Santos, JS, Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Rosa, LS, Teodoro, AJ, Mathias, SP, Silva, MC, Raices, RSL, Couto, SRM, Granato, D and Cruz, AG (2018) Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures. Food Chemistry, 255. pp. 58-66. ISSN 0308-8146

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/38018
DOI https://doi.org/10.1016/j.foodchem.2018.02.044
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords watermelon; juice; ice pop; icy pole; temperature; physicochemical; phenolic; lycopene; citrulline; antioxidant
Citations in Scopus 16 - View on Scopus
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