Influence of Sugar Substitute in Rheology of Fruit Gel

Author:

Basu S.,Shivhare U.S.,Chakraborty P.

Publisher

Elsevier

Reference96 articles.

1. Optimization of reduced calorie tropical mixed fruit jam;Abdullah;Food Qual. Prefer.,2001

2. Modeling the time-dependent rheological behavior of semisolid foodstuffs;Abu-Jdayil;J. Food Eng.,2003

3. Optimisation of low calorie mixed fruit jelly by response surface methodology;Acosta;Food Qual. Prefer.,2008

4. High methoxylpectins and their uses in jam manufacture—a literature survey. The British Manufacturing Industries Research Association;Ahmed;Sci. Tech. Surv.,1981

5. Towards a phenomenological definition of the term “gel”;Almdal;Polym. Gels Netw.,1993

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