Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization
Authors
Keywords
Fruit jams, Composition, Gelification, Structure, Sensory evaluation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 325-332
Publisher
Elsevier BV
Online
2014-07-17
DOI
10.1016/j.lwt.2014.07.010

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.