EFFECT OF SUBSTITUTING SUCROSE BY GLYCYRRHIZIN ON THE CHEMICAL, SENSORY PROPERTIES AND FUNGAL GROWTH ON STRAWBERRY JAM.

Non-calorie sweteners have revolutionized the food industry. The chemcical . sensorey properties and fungal growth on strawberry jam manufactured by glycyrrhizin (non-calorie sweetner) instead of sucrose were investigated. using three jam treatments i.e.:-"a" without any chemical addition. "b" wi...

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Autor principal:	Fatma EI-Zahraa, Abd EI-Aal
Formato:	Artigo
Idioma:	Árabe
Publicado em:	Mansoura University, Faculty of Agriculture 2003-07-01
coleção:	Journal of Food and Dairy Sciences
Assuntos:	Glycyrrhizin. low calorie jam. strawberry jam. jam preservation and sotrage condition of jam
Acesso em linha:	https://jfds.journals.ekb.eg/article_252567_659891fe154c059bc398c4e52b4962f1.pdf
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