Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar

2020

Fariba Vaseghi | Mohammad Jouki | Mohammad Rabbani

AGROVOC关键词

书目信息
Journal of food science and technology ( Iran)
17 106 页码 157 - 171 ISSN 2008-8787 | 2783-3534
出版者
Tarbiat Modares University and Association of Food Scientists and Technologists of Iran (AFSTI)
其它主题
Functional; Quince fruit; Jam; Quince seed gum
语言
波斯语
类型
Journal Article

2023-10-10
DOAJ