Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions

The present investigation was undertaken to develop sauce from different cultivars of apples. Apple sauce of 5 cultivars was developed and effect of the storage conditions on the pH, acidity, TSS, total sugar, color, sensory, and rheological behavior of different apple sauce cultivars was studied. A...

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Detalles Bibliográficos
Autores principales: Bakshi, Rayees Ahmad, Aslam, Afra, Khan, Zakir S., Fayaz, Shumaila, Dar, B.N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179133/
https://www.ncbi.nlm.nih.gov/pubmed/35702308
http://dx.doi.org/10.1002/fsn3.2239

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179133/
https://www.ncbi.nlm.nih.gov/pubmed/35702308
http://dx.doi.org/10.1002/fsn3.2239

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