Physicochemical and textural properties of reduced sugar jellies from Physalis peruviana L. fruit

Ukrainian Food Journal

Volumn 8, Issue 3, 2019, Pages 560-570

  Hadjikinova, Raina ^a   Stankov, Stanko ^a   Popova, Venelina ^a   Ivanova, Tanya ^a   Stoyanova, Albena ^a   Mazova, Nadezhda ^a   Marudova, Maria ^b   Damyanova, Stanka ^c  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b UNIVERSITY OF PLOVDIV   (Bulgaria)

^c UNIVERSITY OF RUSE   (Bulgaria)

Author keywords

Fructose; Functional; Jelly; Maltitol; peruviana L.; Physalis

Indexed keywords

EID: 85088160106     PISSN: 2304974X     EISSN: 23135891     Source Type: Journal    
DOI: 10.24263/2304-974X-2019-8-3-12     Document Type: Article

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