Development and Quality Analysis of Malus prunifolia Jam
In order to develop the nutrition and unique flavor of Malus prunifolia jam, the process optimization and product development were used by Box-Behnken response surface method with the addition of Malus prunifolia pulp, honey pomelo peel pectin, white sugar and concentration time as factors and senso...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080017 |