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