Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies
There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2020-07-01
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| Series: | Journal of Bioenergy and Food Science |
| Subjects: | |
| Online Access: | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/300/290 |