Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
Author:
Funder
Universidad Nacional del Sur
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Effect of temperature on rheological properties of different jams;Álvarez;International Journal of Food Properties,2006
2. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009
3. Jam, jellies and marmalades;Anonymous,2018
4. Rheological, textural and spectral characteristics of sorbitol substituted mango jam;Basu;Journal of Food Engineering,2011
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