Table 6. Regression analysis of sensory characteristics and ideal scale (sweetness and acidity) according to time (0, 45, 90, 135 and 180 days) of formulations F1, F2 and F3

From

Development and Stability of Cupuassu Candy Light

Josepha Lays Sousa Lima de Holanda, Gabrielli Nunes Clímaco, Virlane Kelly Lima Hunaldo, Paulo Roberto Barros Gomes, Maria Alves Fontenele, Adriana Crispin de Freitas, Leonardo Hunaldo dos Santos, Jaisane Santos Melo Lobato, José de Ribamar Macedo Costa, Karuane Saturnino da Silva Araújo

Journal of Food and Nutrition Research. 2020, 8(3), 149-154 doi:10.12691/jfnr-8-3-5