00821naa a2200253 a 450000100080000000500110000800800410001902200140006002400430007410000170011724501680013426000090030230000150031165000190032665000320034565300160037765300200039365300100041370000170042370000200044070000170046070000220047777300680049921171592019-12-18       2019    bl uuuu     u00u1 u    #d  a1678-457X7 ahttps://doi.org/10.1590/fst.308182DOI1 aTALMA, S. V.  aCharacterization of pericarp fractions of yellow passion fruitbdensity, yield of flour, color, pectin content and degree of esterification.h[electronic resource]  c2019  ap. 683-689  aJuice industry  aPassiflora edulis f. edulis  aCo-products  aRind processing  aWaste1 aREGIS, S. A.1 aFERREIRA, P. R.1 aSILVA, C. M.1 aRESENDE, E. D. DE  tFood Science Technologygv. 39, Supl. 2, p. 683-689, Dez. 2019.