Učitavanje...
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...
Spremljeno u:
| Izdano u: | J Food Sci Technol |
|---|---|
| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2016
|
| Teme: | |
| Online pristup: | 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 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|