Pectin Gels Enriched with Dietary Fibre for
the Development of Healthy Confectionery Jams
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DOI: 10.17113/ftb.56.03.18.5641
Abstract: SUMMARY The objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on… read more here.
Keywords: fibre; psyllium; pectin gels; dietary fibre ... See more keywords