Quality characteristics of red raspberry fruit spread made with four sweeteners

Plant Foods for Human Nutrition

Volumn 57, Issue 3-4, 2002, Pages 343-352

  Mckee, L H ^a   Garcia Whitehead, C ^b   Remmenga, M ^c  

^a NEW MEXICO STATE UNIVERSITY   (United States)

^b Northern New Mexico College   (United States)

^c NEW MEXICO STATE UNIVERSITY   (United States)

Author keywords

Fruit spreads; Inversion processing; Jam; Red raspberries; Sweeteners

Indexed keywords

SWEETENING AGENT;

ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; METHODOLOGY; PH; PIGMENTATION; ROSACEAE; TASTE; VISCOSITY;

FOOD HANDLING; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; PIGMENTATION; ROSACEAE; SWEETENING AGENTS; TASTE; VISCOSITY;

MALUS X DOMESTICA; ROSACEAE; RUBUS GLAUCUS; RUBUS IDAEUS; VITIS SP.;

EID: 0036770489     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1021854524405     Document Type: Article

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