Effects of pH, Total Soluble Solids, and Pectin Concentration on Color, Texture, Vitamin C, and Sensory Quality of Mango Fruit Bar

Mango purée is a byproduct of the current production processes (such as freeze-drying, dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar is a convenient and highly nutritious snack made from fruit. The objective of this study is to utilize mango byproduc...

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Detalles Bibliográficos
Autores principales: Vu, Ngoc Duc, Nguyen, Van Muoi, Tran, Thanh Truc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10415085/
https://www.ncbi.nlm.nih.gov/pubmed/37577724
http://dx.doi.org/10.1155/2023/6618300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10415085/
https://www.ncbi.nlm.nih.gov/pubmed/37577724
http://dx.doi.org/10.1155/2023/6618300

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