Yayınlanmış 1 Ocak 2018
| Sürüm v1
Dergi makalesi
Açık
Production of a minimally processed jelly candy for children using honey instead of sugar
Yazarlar/Oluşturanlar
- 1. Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey
Açıklama
This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit juices (orange, strawberry and black mulberry).
Dosyalar
bib-c96ed9fd-744e-4649-9eea-5c471c605f97.txt
Dosyalar
(184 Bytes)
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