Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method

In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple color), and Daeyumi (yellow flesh color), were used....

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Detalles Bibliográficos
Autores principales: Lee, Hye-Won, Jo, Yeon-Jae, Jung, Yun-Jo, Chung, Mi-Nam, Lee, Jun-Soo, Jeong, Heon-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138154/
https://www.ncbi.nlm.nih.gov/pubmed/37107380
http://dx.doi.org/10.3390/foods12081585

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138154/
https://www.ncbi.nlm.nih.gov/pubmed/37107380
http://dx.doi.org/10.3390/foods12081585

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