Texturization of Sweetened Mango Pulp: Optimization using Response Surface Methodology
- 1 November 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (6) , 1395-1400
- https://doi.org/10.1111/j.1365-2621.1992.tb06867.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- IMPROVED METHOD FOR PREPARATION OF FRUIT-SIMULATING ALGINATE GELSJournal of Food Processing and Preservation, 1981
- Alginates in foodNutrition Bulletin, 1975