(ranging between 30 and 70% in combination with fructose) with different percentages of gelatine (6–10%) in gummy confection by analysing its effect on composition, water activity (aw)
(ranging between 30 and 70% in combination with fructose) with different percentages of gelatine(6–10%) in gummy confection by analysing its effect on composition, water activity (aw)