Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup-Reference-Cited by-同舟云学术

Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup

Published:2019-10 Issue: Volume:113 Page:108314
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Borchani Maha^ORCID,Masmoudi Manel^ORCID,Ben Amira Amal^ORCID,Abbès Fatma,Yaich Hela,Besbes Souhail^ORCID,Blecker Christophe,Garvin Alfonso^ORCID,Ibarz Albert,Attia Hamadi

Funder

Ministry of Higher Education and Scientific Research

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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3. Effect of enzymatic treatment on rheological properties, glass temperature transition and microstructure of date syrup;Abbès;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

4. Einflu einer Enzmbehandlung von milchsauren Karotten saften auf die chemischen und sensorischen;Acar;Eigenschaften Flussiges Obst,1996

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