April 20, 2020Open Access

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

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Abstract

" pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.

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Cano‐Lamadrid et al. (Mon,) studied this question.

synapsesocial.com/papers/69ff552def8139f8ff77567f https://doi.org/https://doi.org/10.3390/foods9040516

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