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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| Format: | article |
| Langue: | EN |
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Universidad de Antioquia
2013
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| Accès en ligne: | https://doaj.org/article/93c5998c536344d3b6490dd5b22099f6 |
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