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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| 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 |