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机译:胶凝剂替代水果果酱的特性:质地,光学,理化和感官特性的研究
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia;
jam; optical; physicochemical; principle component analysis; sago starch; sensory properties; texture;
机译:石榴皮替代胶凝剂对石榴酱颜色,质地和感官特性的影响
机译:无糖传统李子果酱的理化,质地和感官特性探索性研究
机译:来自选定的热带水果混合物的物理化学,抗氧化剂和香料堵塞的感觉特征
机译:方便米与米的理化特性和质地特性的感官评价
机译:玉米粉和淀粉的理化性质及其与两种干磨馏分的凝胶质地的关系。
机译:使用Aquafaba作为胶凝剂的燕麦酸奶的物理化学性质质地和益生菌活力
机译:姜,大蒜和姜黄所选热带水果果酱近似,物理化学和感官特性的比较研究