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...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2013
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/93c5998c536344d3b6490dd5b22099f6 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|