Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study
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Title
Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study
Authors
Keywords
Cryoconcentrate juice, Gelatin gel, Rheological property, Texture analysis, Bioactive components
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 138, Issue -, Pages 110674
Publisher
Elsevier BV
Online
2020-12-01
DOI
10.1016/j.lwt.2020.110674
References
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