Gelling, textural, and sensory properties of grass jelly formulated with different starches
Abstract Starch from different sources exhibits different properties when used as an ingredient for developing a food. There are many recipes reported to produce grass jellies from different starches. However, the impact of starch from a particular source on the quality of grass jelly has not been e...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-01-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-024-00279-9 |
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