Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production
This study aimed to evaluate the applicational possibilities of enzymatically modified apple pomace (AP) in conjunction with probiotics as value-added ingredients for the production of jelly candies. AP was enzymatically modified with Pectinex<sup>®</sup> Ultra Tropical, Viscozyme<sup...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/2/599 |
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