Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable so...

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Detalles Bibliográficos
Autores principales: Cano-Lamadrid, Marina, Calín-Sánchez, Ángel, Clemente-Villalba, Jesús, Hernández, Francisca, Carbonell-Barrachina, Ángel A., Sendra, Esther, Wojdyło, Aneta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230151/
https://www.ncbi.nlm.nih.gov/pubmed/32325998
http://dx.doi.org/10.3390/foods9040516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230151/
https://www.ncbi.nlm.nih.gov/pubmed/32325998
http://dx.doi.org/10.3390/foods9040516

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