Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather.
| Autor: | Barman, Mridusmita1 (AUTHOR), Das, Amit Baran1 (AUTHOR), Badwaik, Laxmikant S.1 (AUTHOR) laxmikantbadwaik@gmail.com |
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| Zdroj: | Journal of Food Processing & Preservation. May2021, Vol. 45 Issue 5, p1-12. 12p. |
| Databáze: | Business Source Ultimate |
| Externí odkaz: |
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