Garlic jelly: preparation, physicochemical and sensory evaluation
This study aimed to evaluate the physicochemical characteristics of garlic and the production of jellies. For this, fresh garlic was submitted to the cooking process and evaluated about moisture, pH, acidity, soluble solids, total sugars, and ash contents. Only garlic and garlic and pepper were prep...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Rondonópolis
2021-08-01
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| Series: | Scientific Electronic Archives |
| Subjects: | |
| Online Access: | https://sea.ufr.edu.br/SEA/article/view/1425 |