Correlation between physical and sensorial properties of gummy confections with different formulations during storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04923-3.pdf
Reference30 articles.
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3. Burey P, Bhandari BR, Rutgers RP, Halley PJ, Torley PJ (2009) Confectionary gels, a review of formulation, rheological, and structural aspects. Int J Food Prop 12:176–210. https://doi.org/10.1080/10942910802223404
4. Dabas D, Kean G (2014) Red natural colors for high pH applications. Adv Food Technol Nutr Sci 1(1):10–16. https://doi.org/10.17140/AFTNSOJ-1-103
5. Delgado P, Banon S (2015) Determining the minimum drying time of gummy confections based on their mechanical properties. CyTA- J Food 13(3):329–335. https://doi.org/10.1080/19476337.2014.974676
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