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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| Autore principale: | |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2003-07-01
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| Serie: | Journal of Food and Dairy Sciences |
| Soggetti: | |
| Accesso online: | https://jfds.journals.ekb.eg/article_252567_659891fe154c059bc398c4e52b4962f1.pdf |
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