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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |