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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...

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Detalles Bibliográficos
Autores principales:	Figueroa, Lilian E., Genovese, Diego B.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	University of Zagreb Faculty of Food Technology and Biotechnology 2018
Materias:	Original Scientific Papers
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

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