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Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
The objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233018/ https://www.ncbi.nlm.nih.gov/pubmed/30510487 http://dx.doi.org/10.17113/ftb.56.03.18.5641 |