Work

From Consumer Expectations to Sensory Approval: A Multi‐Step Approach to Developing Calcium‐Fortified Apple Snacks

Year: 2026

Type: article

Source: Journal of Texture Studies

DOI: 10.1111/jtxs.70054

Authors: Karoline Costa Santos, Alline A. L. Tribst, Bianca C. Maniglia, Pedro E. D. Augusto

Institutions: Universidade de São Paulo, Universidade Estadual de Campinas (UNICAMP), Instituto de Química de São Carlos, Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Conseil départemental de la Marne, Fundação de Amparo à Pesquisa do Estado de São Paulo, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Federación Española de Enfermedades Raras

Award: Starch modification by green methods for elaboration via 3D printing of bone scaffolds activated by the presence of hydroxyapatite nanoparticles replaced by Sr2+

OpenAlex ID: W7118170597

FWCI:

Cites: 63

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