Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly
The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as we...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2020-09-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1332 |