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

标题
Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization
作者
关键词
Fruit jams, Composition, Gelification, Structure, Sensory evaluation
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 325-332
出版商
Elsevier BV
发表日期
2014-07-17
DOI
10.1016/j.lwt.2014.07.010

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