Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves.
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DOI: 10.1590/0001-3765202320201480
Abstract: Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of… read more here.
Keywords: banana; banana preserves; effect calcium; calcium chloride ... See more keywords