Physicochemical and textural properties of gummy candies prepared with fruit vinegar
Foods with additional functional value derived from natural sources are becoming more and more in demand these days, including confectionary products. Therefore, the study aimed to develop a gummy candy recipe, enriched with different fruit vinegars and determine the components' effect on the p...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000830 |
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