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Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.
Martins CPC, Ferreira MVS, Esmerino EA, Moraes J, Pimentel TC, Rocha RS, Freitas MQ, Santos JS, Ranadheera CS, Rosa LS, Teodoro AJ, Mathias SP, Silva MC, Raices RSL, Couto SRM, Granato D, Cruz AG. Martins CPC, et al. Among authors: couto srm. Food Chem. 2018 Jul 30;255:58-66. doi: 10.1016/j.foodchem.2018.02.044. Epub 2018 Feb 9. Food Chem. 2018. PMID: 29571498 Free article.