Sensory evaluation of a Caatinga passion fruit based chutney.

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Author(s): SILVA, B. S. G. DA; TORREZAN, R.; FREITAS, D. de G. C.; OLIVEIRA, A. H.; TEIXEIRA, N. S.; MATTOS, C. T. G. B.; FERREIRA, J. C. S.; SILVA, L. F. M. da; ARAUJO, F. P. de; MATTA, V. M. da

Summary: The objective of this study was evaluate the acceptance of a chutney sauce based of the Caatinga passion fruit.

Publication year: 2015

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Semi-arid Region

Keywords: Acceptance, Mangifera Indica, Maracajá, Maracujá, Maracujá da Caatinga, Maracujá do mato, Melhoramento Genético Vegetal, Melhoramento genético, Passiflora cincinnata mast, Passion fruits, Preference test

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