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Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candies
Aonla, due to its astringency, is converted into various processed products. Candy is the most popular of among them. Commercially available aonla candies in India are hard in texture. However, soft textured candies are preferred more over harder ones. Hence, study was undertaken to produce soft tex...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6543042/ https://ncbi.nlm.nih.gov/pubmed/31205371 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03776-9 |
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