PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF SOYA PROTEIN ISOLATE FORTIFIED PAPAYA JAM DURING STORAGE TIME
Protein fortification of fruit product have been a trend in the last decade to solve the lack of protein contain in it. However, the right composition for the fortification have been a problem since long. The research was done to give a sight of formulation and the effect of it in changes of phy...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202004&vol=4&aid=5187 |