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Application of chia (Salvia hispanica) seeds as a functional component in the fortification of pineapple jam
This study aimed at producing chia seed‐fortified pineapple jam and evaluation of its physicochemical and sensory characteristics. Five pineapple jam formulations were developed, starting with the basic formulation (jam 1/control) containing sucrose and added pectin. The other jams (jam 2, jam 3, ja...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261162/ https://www.ncbi.nlm.nih.gov/pubmed/30510734 http://dx.doi.org/10.1002/fsn3.819 |