High Soluble‐Fiber Pudding: Formulation, Processing, Texture and Sensory Properties
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DOI: 10.1111/jfpp.12931
Abstract: Seedless okra pods were extracted in 0.05 M NaOH, freeze-dried (OE) and added to pudding formula at 0, 2, 4, 6 and 8%. The effect of OE on the quality of pudding was investigated using rapid… read more here.
Keywords: fiber pudding; soluble fiber; high soluble; formulation ... See more keywords