Effect of replacing sucrose with tagatose and isomaltulose in Mandarin orange marmalade on rheology, colour, antioxidant activity, and sensory properties

By S. Rubio-Arraez, J.V. Capella, M.D. Ortolá and M.L. Castelló

Publisher: Akademiai Kiado Zrt.

Year: 2016

DOI identifier: 10.1556/066.2016.45.3.12

OAI identifier:

Provided by: MUCC (Crossref)

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