Novel Hydrocolloids Obtained from Mango (<i>Mangifera indica</i>) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics
Background: Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact. Methods: This work evaluated the effect of pH on hydrocolloid...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-06-01
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| Col·lecció: | Gels |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2310-2861/8/6/354 |
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