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Strategies for fortified sustainable food: the case of watermelon-based candy
The aim of this research was to design a new product, in particular a watermelon-based jelly candy, without generating waste. The study was divided in two steps: (i) optimization of candy formulation in terms of amount of rind, pulp and juice; (ii) fortification of the jelly candy with different con...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7884511/ https://ncbi.nlm.nih.gov/pubmed/33678872 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04603-2 |
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