Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips

The current study aims to produce coated watermelon rind chips with the approach of reducing oil absorption and optimal use of waste and investigating its physicochemical, textural, and sensory characteristics. The effect of coating with basil seed gum, Tragacanth gum, pectin, and coating formulatio...

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Detalles Bibliográficos
Autores principales: Rezagholizade-shirvan, Alieh, Kalantarmahdavi, Mahboubeh, Amiryousefi, Mohammad Reza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279905/
https://www.ncbi.nlm.nih.gov/pubmed/37346343
http://dx.doi.org/10.1016/j.heliyon.2023.e16976

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279905/
https://www.ncbi.nlm.nih.gov/pubmed/37346343
http://dx.doi.org/10.1016/j.heliyon.2023.e16976

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