Comparative assessment of maltodextrin and sugar addition on physical and nutritional attributes of Syzygium cumini L. Leather: an optimization study using mixture design

Pegu, Kakoli; Arya, Shalini S.

doi:10.1007/s11694-021-00960-4

Food Measure

2021

DOI: 10.1007/s11694-021-00960-4

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Comparative assessment of maltodextrin and sugar addition on physical and nutritional attributes of Syzygium cumini L. Leather: an optimization study using mixture design

Kakoli Pegu

Shalini S. Arya

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2024

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Cited by 1 publication

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Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

Raj,

Dash,

Shams

et al. 2024

Applied Food Research

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Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

Raj,

Dash,

Shams

et al. 2024

Applied Food Research

View full text Add to dashboard Cite

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Comparative assessment of maltodextrin and sugar addition on physical and nutritional attributes of Syzygium cumini L. Leather: an optimization study using mixture design

Cited by 1 publication

References 29 publications

Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

Development of kiwi fruit leather incorporated with hydrocolloids and betacyanin microcapsules: Rheological behaviour and release kinetics of betacyanin

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