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Desenvolvimento de polpa de pera Rocha. Estabilização química e estudo da compo...

Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia ; The main objective of this work was the development of a new product, a Rocha pear pulp nutritionally and sensory stabilized. The produced pulp also contains blackberry, lemon/pineapple and wheat bran. It’s possible to produce an antioxidant and fibre enriched food from an important pear variety, very charact...