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Effect of Soluble Solids and High Pressure Treatment on Rheological Properties of Protein Enriched Mango Puree
The effects of high pressure treatment on the rheological properties of protein enriched mango puree were evaluated. In the first part, the original soluble solids in mango puree (28° Brix) was lowered to 26, 23 and 20° Brix, and each was supplemented with 2, 5 and 8% of whey protein to assess the i...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6352281/ https://www.ncbi.nlm.nih.gov/pubmed/30669610 http://dx.doi.org/10.3390/foods8010039 |