The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly

<div>The effects of pectin: gum ratio on the microstructure of samples.</div>

Journal of Food Quality

Figure 3: The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly 