Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components
Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum impregnated Cape Gooseberry (IG) with calcium and...
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| Main Authors: | , , |
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| Format: | article |
| Language: | EN |
| Published: |
Universidad de Antioquia
2013
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| Subjects: | |
| Online Access: | https://doaj.org/article/22c18819538b4b23919b066d6d187d5d |
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