01218naa a2200397 a 450000100080000000500110000800800410001902400530006010000200011324501190013326000090025265000150026165000180027665000330029465000310032765000090035865300100036765300110037765300350038865300240042365300160044765300190046365300410048265300210052365300180054465300170056270000160057970000250059570000210062070000170064170000220065870000130068070000190069370000230071277300850073521229702020-06-28       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.ijgfs.2020.1002072DOI1 aCOSTA, J. N. da  aTexture, microstructure and volatile profile of structured guava using agar and gellan gum.h[electronic resource]  c2020  aGellan gum  aHydrocolloids  aScanning electron microscopy  aVolatile organic compounds  aAgar  a(COV)  a(VOCs)  aCompostos orgânicos voláteis  aFrutas estruturadas  aGoma gelana  aHidrocolóides  aMicroscopia eletrônica de varredura  aStructured fruit  aTexturometria  aTexturometry1 aLEAL, A. R.1 aNASCIMENTO, L. G. L.1 aRODRIGUES, D. C.1 aMUNIZ, C. R.1 aFIGUEIREDO, R. W.1 aMATA, P.1 aNORONHA, J. P.1 aSOUSA, P. H. M. de  tInternational Journal of Gastronomy and Food Science, 20, art. no. 100207, 2020.