Effect of Different Natural Additives on the Quality of De-sgared Freeze-dried Jujube Powder
By combining new natural additives (whey protein, steviol glycosides, and Lactobacillus paracasei) in various proportions, de-sugared freeze-dried jujube powder was prepared. The physical properties, functional components, antioxidant capacity, and sensory characteristics of the de-sugared freeze-dr...
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| Main Authors: | , , , |
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| Format: | Artigo |
| Language: | Chinês |
| Published: |
The editorial department of Science and Technology of Food Industry
2026-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025040103 |
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