Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates

Jelly beans were obtained from sugar, gelling agents, and citric cremogenates as source of bioactive compounds. To the best of our knowledge, the blends of modified starch and low methoxyl pectin (LMP) as well as the effect of citric cremogenates on the formulation of confectionery gels and their fu...

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Detalles Bibliográficos
Autores principales:	Monroy, Yuliana, Rivero, Sandra, García, María Alejandra
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2017
Materias:	Química Jelly beans Orange and grapefruit cremogenates Nutritional contribution Hydrocolloids blend systems Rheological properties Sensorial acceptability
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/99507 https://ri.conicet.gov.ar/11336/63736 http://www.jmest.org/wp-content/uploads/JMESTN42352430.pdf
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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