Food Hydrocolloids from Butternut Squash (Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam

[Image: see text] Hydrocolloids are a class of functional ingredients that are widely used in the development of food structures. The hydrocolloids are mainly polysaccharides and some proteins that are applied in various food products. For this reason, natural sources that are friendly to the enviro...

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Detalles Bibliográficos
Autores principales: Quintana Martínez, Somaris Elena, Torregroza Fuentes, Edilbert Enrique, García Zapateiro, Luis Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8154147/
https://www.ncbi.nlm.nih.gov/pubmed/34056365
http://dx.doi.org/10.1021/acsomega.1c00822

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8154147/
https://www.ncbi.nlm.nih.gov/pubmed/34056365
http://dx.doi.org/10.1021/acsomega.1c00822

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