Open AccessSensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>
Author(s) -
Ruth I. Kavaya,
Mary Omwamba,
B. Chikamai,
Symon M. Mahungu
Publication year - 2019
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2019.1011096
Subject(s) - syneresis , jams , gum arabic , pectin , chemistry , food science , acacia , botany , biology
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