Application of response surface methodology in the development of new heat-stable fruit filling's composition
The research was designed in aim to study the influence of amylopectin potato starch on heat-stable, physicochemical, sensory and rheological characteristics of fruit fillings on the basis of Response Surface Methodology (RSM). The fruit fillings’ samples were prepared locally from apple puree, suga...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2013-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2013/1821-44871301020C.pdf |