Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam

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Title
Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam
Authors
Keywords
Pomegranate, Pectin, Jam, Colour, Texture, Sensory evaluation
Journal
FOOD CHEMISTRY
Volume 239, Issue -, Pages 1047-1054
Publisher
Elsevier BV
Online
2017-07-04
DOI
10.1016/j.foodchem.2017.07.006

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