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- W2358703411 abstract "In order to widen the range of types for Eriobotrya japonica preparation and jelly,in this paper a new jelly’s production process is developed and the relevant techniques are explored.The results indicate that the optimal mixture ratios are found to be 0.5% carrageenan,0.3% konjac glucomannan,0.05% citric acid,25% sugar,and 45 g jelly with concentrated extract of 10 g Eriobotrya japonica.The flavor of jelly made with the above-mentioned formula is satisfying,color attractive and gel strength appropriate." @default.
- W2358703411 created "2016-06-24" @default.
- W2358703411 creator A5062067602 @default.
- W2358703411 date "2009-01-01" @default.
- W2358703411 modified "2023-09-23" @default.
- W2358703411 title "Preparation of Jelly with the Extract of Eriobotrya japonica" @default.
- W2358703411 cites W2027215768 @default.
- W2358703411 hasPublicationYear "2009" @default.
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