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Effect of Storage Time on the Physical, Chemical, and Rheological Properties of Blueberry Jam: Experimental Measurements and Artificial Neural Network Simulation
The present work aimed to develop different formulations of blueberry jam (traditional and light) made from rabbiteye fruits (Powder Blue and Climax varieties) and then analyze the influence of storage on their physicochemical and rheological properties at different times: (i) zero time (i.e., fresh...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418431/ https://www.ncbi.nlm.nih.gov/pubmed/37569121 http://dx.doi.org/10.3390/foods12152853 |