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 |
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