Texture, microstructure and volatile profile of structured guava using agar and gellan gum

Published 2020 View Full Article

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Title
Texture, microstructure and volatile profile of structured guava using agar and gellan gum
Authors
Keywords
Scanning electron microscopy, Texturometry, Hydrocolloids, Structured fruit, Gellan gum, Agar, Volatile organic compounds (VOCs)
Journal
International Journal of Gastronomy and Food Science
Volume 20, Issue -, Pages 100207
Publisher
Elsevier BV
Online
2020-03-10
DOI
10.1016/j.ijgfs.2020.100207

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