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Studies on preparation of mixed toffee from guava and strawberry
The present investigation was carried out to develop a technology for preparation of mixed toffee from guava and strawberry pulp and to study the changes in chemical composition and sensory properties of toffee during storage at ambient temperature as well as refrigerated condition. Preliminary expe...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4573112/ https://ncbi.nlm.nih.gov/pubmed/26396431 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1786-3 |
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