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Structural and sensory analysis of compositionally optimized apple jellies enriched with dietary fibre compared to commercial apple jams

Published Online: 2019-12-13

Published Print: 2020-05

Authors

Figueroa, Lilian E.

Genovese, Diego B. https://orcid.org/0000-0002-6677-2471
Funding

Funding for this research was provided by:

Consejo Nacional de Investigaciones Científicas y Técnicas (PIP 2015-2017 N° 0156)

Universidad Nacional del Sur (PGI 24/M152)
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Text and Data Mining valid from 2019-12-13

Version of Record valid from 2019-12-13
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Article History

Revised: 8 November 2019

Accepted: 9 December 2019

First Online: 13 December 2019

Document is current