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Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate
Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 0:30 (G-0), 1:29 (G-1), 3:27 (G-3), and 5:25 (G-5), and the bars were investigated for their physiochemical proper...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550441/ https://ncbi.nlm.nih.gov/pubmed/33087968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04494-3 |
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