Use of gum blend in the optimization of grape molasses halva Gazi formulation with an emphasis on texture properties

Use of gum blend in the optimization of grape molasses halva Gazi formulation with an emphasis on texture properties

<p>Grape molasses is a traditional sweet with high nutritional value. One factor limiting the production and storage of grape molasse halva Gazi is related to the thermal sensitivity of its texture properties and decreasing its quality during storage at ambient temperature. Therefore, this stu...

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Bibliographic Details
Main Authors: Hassan ABHARI, Amir Hossein ELHAMI RAD, Hojjat KARAZHIYAN, Abbas ABHARI
Format: Article
Language:English
Published: University of Ljubljana, Biotechnical Faculty 2020-12-01
Series:Acta Agriculturae Slovenica
Subjects:
grape molasses halva gazi
gum
temperature stability
texture
Online Access:http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1517

Internet

http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1517

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