Texture, microstructure and consumer preference of mango bars jellified with gellan gum
Studies for the development of a novel convenient fruit product based on mango puree and gellan gum were carried out. Two gellan types (low acyl-L and high acyl-H) used in specific L/H ratios (75/25, 50/50, 25/75) for an overall concentration of 1 g of gellan/100 g of puree were tested, in order to...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
2017
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.5/14064 |
| Country: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/14064 |