Textural properties of Köftür, a fruit based dessert
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Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p
创建时间：
2020-12-01
