Rheological, textural and spectral characteristics of sorbitol substituted mango jam

Author:

Basu Santanu,Shivhare U.S.,Singh T.V.,Beniwal V.S.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Food Preserves and Jams, 2nd edition;Baker,2005

2. Basu, S., 2009. Development of jam using alternative sweeteners. Ph.D. Thesis, Panjab University, Chandigarh, India.

3. Rheological, textural, microstructural and sensory properties of mango jam;Basu;Journal of Food Engineering,2010

4. Influence of sweeteners on the viscoelasticity of hydrocolloids gelled systems;Bayarri;Food Hydrocolloids,2004

5. Structural and mechanical properties of biopolymer gels;Clark;Advanced Polymer Science,1987

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