Evaluation of texture in jelly gums incorporating berries and aromatic plants
In the confectionery market, jelly gums are one of the most relevant sectors, being frequently consumed by many people, from children to adults. The present work intended to evaluate the textural properties in newly developed jelly gums made with berry fruits and herbs, given the critical role of te...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2020-08-01
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| Series: | Open Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/opag-2020-0043 |