Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology
Author:
Affiliation:
1. Department of Biosystems Engineering Bu‐Ali Sina University Hamedan Iran
2. Department of Nutrition and Food Hygiene Hamadan University of Medical Sciences Hamadan Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2192
Reference26 articles.
1. Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam
2. Physicochemical, microbial, antioxidant, and sensory properties of probiotic stirred yoghurt enriched with Aloe vera foliar gel
3. Pulp and Jam of Gabiroba (Campomanesia xanthocarpa Berg): Characterization and Rheological Properties
4. Rheological, textural, micro-structural and sensory properties of mango jam
5. Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam
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