{"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}
Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent