Published January 1, 2018
| Version v1
Journal article
Open
Production of a minimally processed jelly candy for children using honey instead of sugar
- 1. Akdeniz Univ, Fac Engn, Dept Food Engn, TR-07058 Antalya, Turkey
Description
This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit juices (orange, strawberry and black mulberry).
Files
bib-c96ed9fd-744e-4649-9eea-5c471c605f97.txt
Files
(184 Bytes)
| Name | Size | Download all |
|---|---|---|
|
md5:2a132081783de4843fc0468883b947a5
|
184 Bytes | Preview Download |