Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids
نویسندگان
چکیده
منابع مشابه
Influence of Different Hydrocolloids on Physico- Chemical and Heat-stable Properties of Fruit Fillings
High bakery-stability of fruit fillings during baking at elevated temperatures is a very significant and desirable quality attribute in the manufacturing of filled bakery products. This research was performed with the aim of evaluating the basic physicochemical changes that occur as well as the heat-stability of apple fillings during the baking process in the oven at a temperature of 200°C for ...
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ژورنال
عنوان ژورنال: Ciência e Tecnologia de Alimentos
سال: 2011
ISSN: 0101-2061
DOI: 10.1590/s0101-20612011000100023