Effects of Low-Methoxyl pectin on physiochemical and sensory properties of reduced-calorie sorrel-roselle (Hibiscus sabdariffa L.) Jams

dc.creatorBadrie, Neela
dc.creatorBroomes, Jacklyn
dc.date.accessioned2012-02-15T14:43:33Z
dc.date.accessioned2019-08-05T18:15:00Z
dc.date.available2012-02-15T14:43:33Z
dc.date.available2019-08-05T18:15:00Z
dc.date.created2012-02-15T14:43:33Z
dc.date.issued2010
dc.identifierhttp://hdl.handle.net/2139/11561
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3017165
dc.languageen
dc.publisherThe Open Food Science Journal
dc.relation4;
dc.subjecttexture
dc.subjectpectin
dc.subjectlow methoxyl
dc.subjectsensory properities
dc.subjectsorrel
dc.subjectjams
dc.titleEffects of Low-Methoxyl pectin on physiochemical and sensory properties of reduced-calorie sorrel-roselle (Hibiscus sabdariffa L.) Jams
dc.typeArticle


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