Rheological and textural characteristics of mango jam containing different gelling agents

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Rheological and textural characteristics of mango jam containing different gelling agents

The main objective of this study was to investigate the rheological, textural, optical, and physicochemical characteristics of mango jam with HM pectin, CMC, and sago starch as the gelling agent. The effect of type and concentration of the hydrocolloids namely HM pectin (0.1, 0.7, and 1.2%), CMC (0....

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Bibliographic Details
Main Author:	Javanmard, Marjan
Format:	Thesis
Language:	English
Published:	2011
Subjects:	Mango Gelation
Online Access:	http://psasir.upm.edu.my/id/eprint/33962/ http://psasir.upm.edu.my/id/eprint/33962/1/FK%202011%2037R.pdf

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