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F U L L P A P E R The ramification of Arabic gum and gelatine incorporation on the physicochemical properties of Belimbing Buluh (Averhoa belimbi) fruits pastilles Zainol, M.K.,… Click to show full abstract
F U L L P A P E R The ramification of Arabic gum and gelatine incorporation on the physicochemical properties of Belimbing Buluh (Averhoa belimbi) fruits pastilles Zainol, M.K., Che-Esa, N.S., Azlin-Hasim, S., Zamri, A.I., Mohd Zin, Z. and Abdul Majid, H.A. Faculty of Fisheries and Food Sciences, Universiti Malaysia Terengganu, 21030, Kuala Nerus, Terengganu, Malaysia Universiti Teknologi MARA Terengganu Branch, Kampus Kuala Terengganu, 21080 Kuala Terengganu, Terengganu, Malaysia
Keywords:
arabic gum;
terengganu;
gelatine incorporation;
gum gelatine;
incorporation physicochemical;
ramification arabic
Journal Title: Journal of Food Science
Year Published: 2019
Link to full text (if available)
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Journal Title: Journal of Food Science
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!