Novel Hydrocolloids Obtained from Mango (Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics

Background: Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact. Methods: This work evaluated the effect of pH on hydrocolloid...

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Detalles Bibliográficos
Autores principales: Marsiglia-Fuentes, Ronald, Quintana, Somaris E., García Zapateiro, Luis A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222320/
https://www.ncbi.nlm.nih.gov/pubmed/35735698
http://dx.doi.org/10.3390/gels8060354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222320/
https://www.ncbi.nlm.nih.gov/pubmed/35735698
http://dx.doi.org/10.3390/gels8060354

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