Rheological and textural characteristics of mango jam containing different gelling agents
The main objective of this study was to investigate the rheological, textural, optical, and physicochemical characteristics of mango jam with HM pectin, CMC, and sago starch as the gelling agent. The effect of type and concentration of the hydrocolloids namely HM pectin (0.1, 0.7, and 1.2%), CMC (0....
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2011
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/33962/1/FK%202011%2037R.pdf |
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