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Poliana Fernandes de Almeida, Marleide Guimarães Oliveira de Araújo, José Carlos Curvelo Santana
Pág. 345 - 351
This work aimed to produce jellies with the collagen extracted from chicken feet. Jelly samples were prepared with flavors of pineapple (GAB) and white chocolate (GCB). Using a hedonic scale, 30 untrained tasters evaluated sensory acceptance and willingn...
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