Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Author:
Affiliation:
1. Universidade de São Paulo, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst33519.pdf
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3. Rheological, textural and sensory properties of mango jam;Basu S.;Journal of Food Engineering,2010
4. Rheological, textural, microstructural, and sensory properties of sorbitol-substituted mango jam;Basu S.;Food and Bioprocess Technology,2013
5. Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam;Basu S.;Journal of Food Engineering,2013
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