Blueberry Jam: correlation of rheological parameters and water activity with sensorial attributes
The present research studied gelling agent and fruit variety effects on the correlation between the rheological properties and water activity with sensorial parameters of blueberry jam. Sensorial tests were performed and sensorial attributes evaluated were flavor, color, texture and appearance. Rheo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2019-05-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/38371 |