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Martín-Esparza, M.; Escriche Roberto, MI.; Penagos, L.; Martínez Navarrete, N. (2011). Quality stability assessment of a strawberry-gel product during storage. Journal of Food Process Engineering. 34(2):204-223. doi:10.1111/j.1745-4530.2008.00349.x
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77476
Título: | Quality stability assessment of a strawberry-gel product during storage | |
Autor: | Penagos, L. | |
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A strawberry-gel product was formulated by using osmotic treatment. The osmotic solution (OS) used to dehydrate the fruit was mixed with carrageenan and employed to formulate the gel. In order to prevent a further dehydration ...[+]
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Derechos de uso: | Reserva de todos los derechos | |
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Versión del editor: | https://dx.doi.org/10.1111/j.1745-4530.2008.00349.x | |
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