Figure 5: Effect of temperature on storage modulus [G’] and loss [G”] of polysaccharide fractions extracted from the pulp of the fruit of gabiroba: F1, F2 in the presence of calcium and sucrose R=0.58 / 20%, and F3 F4 in the presence and sucrose de calcium R=0.58 / 20%. The fractions F-H2OF and NaOH in presence of sucrose70%.