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Correlation between physical and sensorial properties of gummy confections with different formulations during storage
Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour, however, there is inadequate investigation on storage behavior of these prod...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8292526/ https://ncbi.nlm.nih.gov/pubmed/34366457 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04923-3 |
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