Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification-Reference-Cited by-同舟云学术

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Published:2019-01-01 Issue:1 Volume:22 Page:1353-1364
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Bubin Siti Fatimah Azzahra¹,Mat Ali Solihah¹,Shukri Radhiah¹,Wan Ibadullah Wan Zunairah²,Ramli Nurul Shazini²,Mustapha Nor Afizah¹,Mohammad Rashedi Ismail Fitry¹

Affiliation:

1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

2. Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1647234

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5. Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein

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