Development and Characterization of Reduced-Calorie Gelatin-Based Gummy Jellies Containing Osmo-Dehydrated Santols.
Santol flesh are edible and, due to their sourness and astringency, osmo-dehydration using sugar is required in the process of producing confectioneries from santols. The flavor of santols was able to be better preserved using sugar infiltration. However, the sucrose-infiltrated (SI) santol prepared...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 13; no. 1; pp. 372 - 391 |
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| Autores principales: | , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2025
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| Acceso en línea: | Ver este registro en EBSCOhost |