Physicochemical properties, sensory attributes and consumer preference of soursop leather

A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric acid (0-1%) produced five treatments. The optimum mix...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Revista Facultad Nacional de Agronomía - Medellín
Hauptverfasser: Rita M. Ávila de Hernández, María V. Mujica de Soto, Edwin A. Hernández Caraballo, Aracelis J. Giménez Machado, Marie T. González de Rangel, María Pérez de Camacaro
Format: Artigo
Sprache:Inglês
Veröffentlicht: Universidad Nacional de Colombia 2020
Schlagworte:
Agrociencias
Acceptability
Healthy foods
Fruit leathers
Fruit products
Annona muricata L
Online Zugang:https://www.redalyc.org/articulo.oa?id=179964007008
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge