The effect of different levels of Spirulina Platensis microalgae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille.
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| Title: | The effect of different levels of Spirulina Platensis microalgae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille. |
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| Authors: | pool, E. Khazaiy1, Shahidi, F.2 Fshahidi@um.ac.ir, Mortazavi, S. A.2, Mohebbi, M.3 |
| Source: | Journal of Food Science & Technology (2008-8787). Fall2015, Vol. 12 Issue 48, p47-59. 13p. |
| Database: | Academic Search Ultimate |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: asn DbLabel: Academic Search Ultimate An: 98607400 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=98607400 |
| RecordInfo | BibRecord: BibEntity: Languages: – Code: per Text: Persian PhysicalDescription: Pagination: PageCount: 13 StartPage: 47 Titles: – TitleFull: The effect of different levels of Spirulina Platensis microalgae and agar and guar hydrocolloids on water activity, texture, color parameters and Overall acceptability of kiwi puree-based fruit pastille. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: pool, E. Khazaiy – PersonEntity: Name: NameFull: Shahidi, F. – PersonEntity: Name: NameFull: Mortazavi, S. A. – PersonEntity: Name: NameFull: Mohebbi, M. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 09 Text: Fall2015 Type: published Y: 2015 Identifiers: – Type: issn-print Value: 20088787 Numbering: – Type: volume Value: 12 – Type: issue Value: 48 Titles: – TitleFull: Journal of Food Science & Technology (2008-8787) Type: main |
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