Optimization and sensorial evaluation of guabiroba jam with prebiotic
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چکیده
منابع مشابه
Chemical and Sensorial Evaluation of a Newly Developed Bean Jam
The purpose of the present work was to develop an innovative food product with nutritional properties as well as appealing organoleptic qualities. The product, a jam, was prepared with the beans’ cooking water combined with fresh apple or carrot, without the addition of any conservatives. Three different jams were produced: bean and carrot, bean and apple and bean, apple and cinnamon. The devel...
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ژورنال
عنوان ژورنال: Pesquisa Agropecuária Brasileira
سال: 2020
ISSN: 1678-3921,0100-204X
DOI: 10.1590/s1678-3921.pab2020.v55.01841