Physiochemical, sensorial and rheological characteristics of puree developed from Kashmiri peaches: influence of sugar, KMS and storage conditions

The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two types of Purees (Peeled and unpeeled) were prepared b...

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Detalles Bibliográficos
Autores principales: Wani, Shefali, Bakshi, Rayees Ahmad, Khan, Zakir S., Fayaz, Shemilah, Muzaffar, Khalid, Dar, B.N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8379443/
https://www.ncbi.nlm.nih.gov/pubmed/34458618
http://dx.doi.org/10.1016/j.heliyon.2021.e07781

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8379443/
https://www.ncbi.nlm.nih.gov/pubmed/34458618
http://dx.doi.org/10.1016/j.heliyon.2021.e07781

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