Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars
The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edible coatings; preparing bars and coating freeze-dr...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2024-06-01
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| Series: | Applied Sciences |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2076-3417/14/12/5215 |
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