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Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin
Freeze-dried guava pulp powders, formulated with the addition of sucrose (0–20 g/100 g pulp) and pectin (0–1.0 g/100 g pulp), were obtained, and their stability was evaluated with respect to the water adsorption isotherms, thermal analysis and microstructure. The GAB (Guggenheim-Anderson-de Boer), P...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2016
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4951418/ https://ncbi.nlm.nih.gov/pubmed/27478221 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2237-5 |
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