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Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts
Abstract The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Wiley
2020-09-01
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| Colecção: | Food Science & Nutrition |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1002/fsn3.1790 |
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