Modulation of rheological and textural properties in avocado pulp: impact of maltodextrin concentration and temperature
The study of rheological and textural properties in fruit-based beverages is crucial for optimizing their sensory qualities and consumer appeal. This study investigated the effects of maltodextrin concentration and temperature on an avocado pulp rheological and textural properties. Using rheological...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2024-01-01
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| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/fmr-0024-0005 |
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