Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams
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DOI: 10.1002/jsfa.11948
Abstract: Abstract BACKGROUND Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is… read more here.
Keywords: pectin; low methoxyl; strawberry jams; sunflower products ... See more keywords