添加微晶转化糖(MIS)作为构形剂对选定果蔬泥构形和感官特性的影响

Q3 Agricultural and Biological Sciences
Imran Ahmad
{"title":"添加微晶转化糖(MIS)作为构形剂对选定果蔬泥构形和感官特性的影响","authors":"Imran Ahmad","doi":"10.17582/journal.sja/2023/39.2.406.415","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":21415,"journal":{"name":"Sarhad Journal of Agriculture","volume":"93 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent\",\"authors\":\"Imran Ahmad\",\"doi\":\"10.17582/journal.sja/2023/39.2.406.415\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":21415,\"journal\":{\"name\":\"Sarhad Journal of Agriculture\",\"volume\":\"93 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sarhad Journal of Agriculture\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17582/journal.sja/2023/39.2.406.415\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sarhad Journal of Agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17582/journal.sja/2023/39.2.406.415","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Sarhad Journal of Agriculture
Sarhad Journal of Agriculture Agricultural and Biological Sciences-Agricultural and Biological Sciences (all)
CiteScore
1.10
自引率
0.00%
发文量
88
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信